|Salt pork||1⁄8 Pound|
|Onions||2 Large, ground|
|Cornmeal||1 1⁄2 Cup (24 tbs)|
Fry salt pork in skillet until browned; add onions.
Saute onions until tender.
Place clams in brine solu- tion 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.
Serving size: Complete recipe
Calories 3863 Calories from Fat 664
% Daily Value*
Total Fat 74 g114.3%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 691.9 mg230.6%
Sodium 2047.7 mg85.3%
Total Carbohydrates 512 g170.6%
Dietary Fiber 54.4 g217.8%
Sugars 37.3 g
Protein 295 g589.9%
Vitamin A 114.4% Vitamin C 879.7%
Calcium 117.5% Iron 1575.9%
*Based on a 2000 Calorie diet