Clam Chowder – From a New England Famous Rest – Soups

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