Basic Clam Chowder
|Salt pork||1⁄4 Pound, diced|
|Finely chopped onions||1 Cup (16 tbs)|
|Potatoes||2 Pound, finely diced|
|For clam liquor|
|Shucked clams||4 Cup (64 tbs), chopped|
|Milk||1 Tablespoon (Or More As Desired)|
Render salt pork in a skillet; take out crisp pieces.
Add onions and cook over low heat until done but not brown.
Pour this mixture over potatoes; add clam juice and simmer until potatoes are nearly done.
Add clams and bring to a boil.
This basic mixture can be stored in the refrigerator or frozen.
Before using the chowder, dilute it with an equal quantity of milk.
Heat to the boiling point, but do not boil it.
Season to taste with salt and pepper.
Sprinkle with salt pork.