Maine Clam Chowder
|Salt pork||1⁄4 Pound, cut in 0.25-inch cubes|
|Onions||2 Medium, coarsely chopped|
|Shucked clams||1 Quart, solid packed|
|Potatoes||8 Medium, cut in small pieces|
|Cold milk||1 Quart|
Brown salt pork in chowder kettle; add onions and cook 3 minutes.
Lay clams and potatoes in alternate layers over onions; add enough cold water to cover potatoes and onions.
Heat to boiling; simmer until potatoes are tender.
Add milk; heat to boiling.
Add flour, mixed to smooth and creamy texture with cold water; continue boiling until chowder thickens, stirring steadily.
Season to taste.
Chowder improves by standing a few hours.