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Categories:Viewed: 87 - Published at: 8 years ago
Ingredients
- 1/4 lb. diced salt pork
- 1 c. diced onion
- 5 (6 1/2 oz.) cans minced clams or 2 to 3 doz. small East Coast clams
- 3 medium potatoes, pared and cubed
- 3 c. light cream
- 1/4 c. butter
- 1/2 tsp. salt
- 1/8 tsp. pepper
Method
- Cook salt pork in 4-quart saucepan to render fat.
- Remove cracklings and save.
- Pour off all but 2 tablespoons fat.
- Add onion and cook until golden.
- Drain canned clams.
- Save liquid. Add clam juice to onion along with potatoes.
- Cover and cook until potatoes are tender, about 10 minutes.
- (If using fresh clams, wash well.
- Steam in little water until open.
- Remove from shells and chop.
- Strain broth and use 2 cups to cook vegetables.)
- Now add clams, cream, butter, reserved crackling and seasonings.
- Heat, but don't boil.
- Yields 8 servings.
