Clam Chowder- From a New England Famous Restaurant – Soups

1/4 Pound Salt Pork — diced

1 Lg Onion — thinly sliced

3 Med Potato — peeled and cubed

3 Cups Milk

1 Quart Clams — chopped

1/8 Pound Butter

Salt & Pepper 1 1/2 Cups Water

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