Clam Chowder

Name: Clam Chowder
Ingredients: 1 quart clams; 1 tablespoon salt; 4 cups potatoes cut into 3/4-inch cubes; 1/8 teaspoon pepper; 4 tablespoons butter; 1/2 inch salt pork cube fat; 4 cups milk scalded; 1 onion sliced; 8 crackers common

9 ingredients

3 steps

Ingredients

1 quart clams
1 tablespoon salt
4 cups potatoes cut into 3/4-inch cubes
1/8 teaspoon pepper
4 tablespoons butter
1/2 inch salt pork cube fat
4 cups milk scalded
1 onion sliced
8 crackers common

Directions

1

Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan.
2

Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten.
3

Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving.