New England Clam Chowder South Of Boston Style
|Light cream||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Salt pork cube||1 , diced (1 Piece, 2 Inch)|
|Milk||2 Cup (32 tbs)|
|Hard shell clams||4 Dozen (Medium Sized)|
|Potatoes||4 Medium, diced|
|Cold water||6 Cup (96 tbs)|
|Freshly ground black pepper||To Taste|
1. Wash clams thoroughly. Place them in a deep saucepan with the cold water, bring to a boil and let boil gently ten minutes, or until the shells open. The water should almost cover the clams.
2. Strain the broth through cheesecloth and reserve. Remove the clams from their shells, clean and chop.
3. Fry the salt pork in the deep saucepan. Add the onion and cook slowly until it begins to turn golden brown. Add the clams and reserved broth. Skim well, if necessary.
4. Add the potatoes and season with salt and pepper. Cook until the potatoes are tender.
5. Remove the mixture from the heat and slowly add the milk and cream, which have been heated.