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Categories:Viewed: 98 - Published at: 9 years ago
Ingredients
- 1 quart clams
- 2 medium onions sliced thin
- 1 cup clam juice
- 1 quart light cream (half&half)
- 1 x butter
- 1 x seafood seasoning to taste
- 1/2 pound salt pork cut fine
- 10 medium potatoes diced
- 1 quart milk
- 1 x flour, all-purpose
- 1 x water hot
Method
- Cook clams until just opened.
- Strain and reserve 1 cup of broth.
- Finely chop clams.
- Fry salt pork in large Dutch oven.
- Remove salt pork and add onion; brown, being careful not to let it scorch.
- Add potatoes and enough hot water to cover.
- When potatoes are done, add clams, cook for 3 minutes over low heat.
- Slowly add milk and cream.
- Simmer for at about an hour being careful not to let it curdle.
- Add thickening made of flour and butter, season and simmer slowly for another hour.
- DO NOT LET IT BOIL.
- Serve hot.
