You are here

Pork And Clam Chowder

Ingredients
  Diced salt pork 1⁄2 Pound
  Chopped onion 1 Cup (16 tbs)
  Clams with juice 4 Quart, chopped, cleaned
  Diced pared potatoes 2 Quart
  Boiling water 2 Quart
Directions

Cook salt pork until light brown.
Drain off excess fat.
Add onions and cook until tender but not brown.
In a large kettle, combine clams and juice, pork, onions, potatoes and water.
Boil 10 minutes.
Season to taste.
Pour hot into hot pint jars, leaving 1-inch head space.
Only process in half pints or pints.
Adjust caps.
Process pints and half pints 1 hour and 40 minutes at 10 pounds pressure.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Clam
Servings: 
20

Rate It

Your rating: None
4.21875
Average: 4.2 (16 votes)