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Clam Chowder

American.Kitchen's picture
Ingredients
  Salt pork 1⁄8 Pound
  Cornmeal 1⁄2 Cup (8 tbs)
  Onions 2 Large, ground
  Potatoes 4 Large
  Clams 2 Quart
Directions

Fry salt pork in skillet until browned; add onions.
Saute onions until tender.
Place clams in brine solution to cover; sprinkle with cornmeal.
Let stand for about 12 hours.
Steam clams in small amount of fresh water until shells open.
Reserve clam stock.
Remove clams from shells; grind.
Combine clams and reserved stock in large kettle; add about 1 quart water.
Grind 1 potato; cube remaining potatoes.
Add potatoes, salt pork and onions to chowder; bring to a boil, stirring constantly.
Reduce heat; simmer for about 30 minutes, stirring frequently.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Clam

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