Clam Chowder
By: Alejandro Duarte
Published: Monday, December 7, 2009 - 12:11am

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 cube fat salt pork
4 cups scalded milk
1 sliced onion
8 common crackers

Preparation

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.

About


The clam water has a tendency to cause the milk to separate, hence is added last.