New England Clam Chowder

posted by scooby 02-13-100 8:01 AM

New England Clam Chowder

4 dozen medium hard-shell clams
6 cups cold water
1 (2 inch) cube salt pork, diced
1 large onion, chopped very fine
4 medium potatoes, diced
salt and freshly ground pepper to taste
2 cups milk, heated
1 cup cream, heated

Wash clams thoroughly. Place them in a deep saucepan with the cold water, bring to a boil and let boil gently 10 minutes, or until shells open. Discard any clams that do not open. The water should almost cover the clams.

Strain the broth through cheesecloth and reserve. Remove the clams from their shells, clean and chop.

Fry the salt pork in the deep saucepan. Add the onions and cook slowly until they begin to turn golden brown. Add the clams and reserved broth. Skim well, if necessary.

Add the potatoes and season with salt and pepper. Cook until the potatoes are tender. Remove the mixture from the heat and slowly add the warm milk and cream. Serve immediately.

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