Clam Chowder - From A New England Famous Restaurant

Course : Clams
Serves: 8
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1/4 pound salt pork
1 large Onion
3 medium potato
3 cups milk
1 quart clams
1/8 pound butter
1 teaspoon salt and pepper
1 1/2 cups water

Preparation / Directions:

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 and add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt and pepper to taste. Serve in soup bowls with dot crackers

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