Title: Clam Chowder - From a New England Famous Restaurant
Categories: Soup Seafood
Yield: 8 Servings
| 1/4 | lb | Salt Pork |
| 1 | | Onion -large |
| 3 | | Potato -medium |
| 3 | c | Milk |
| 1 | qt | Clams |
| 1/8 | lb | Butter |
| | | Salt & Pepper |
| 1 1/2 | c | Water |
This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent,
but a bit on the expensive side Cut salt pork into small dices and render
in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly
sliced until golden. Bring the water to a boil and cook potatoes, (peeled
and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for
25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt &
pepper to taste. Serve in soup bowls with dot crackers From: Charlotte
Grunwald's Private Collection of Authentic New England Cooking