New England Clam Chowder 1

Course : Chowders
Serves: 6 - 8
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1/4 pound salt pork -- cubed
2 small onions -- minced
1 quart shucked clams
8 medium potatoes
1 cup water
1/2 teaspoon salt -- if needed
1/2 teaspoon pepper
14 ounces evaporated milk
8 pieces common crackers -- split
1 cup cold milk

Preparation / Directions:

Fry salt pork in deep kettle until golden brown. Add onions and cook 2 to 3 minutes. Remove stomach from clams, chop hard parts and leave soft parts whole or chop them, as preferred. Arrange potatoes and hard parts of clams in layers over onions, cover with cold water, heat to boiling and simmer until potatoes are soft. Add soft part of clams, seasonings and evaporated milk. Heat to boiling and add crackers softened in cold milk. Heat thoroughly.


Nutritional Information:

2240 Calories (kcal); 123g Total Fat; (48% calories from fat); 56g Protein; 235g Carbohydrate; 214mg Cholesterol; 2102mg Sodium

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