Gloucester House Chowder
|Shucked clams||2 Pint|
|Finely diced salt pork||1 1⁄2 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
Drain clams, reserving liquid.
Add enough water to clam juice to make 1 1/2 cups.
Chop clams; set aside.
In large saucepan fry salt pork till lightly browned.
Add clam juice, onion, celery, and potatoes.
Simmer, covered, till vegetables are tender, about 15 minutes.
Add clams; cook 3 to 5 minutes.
Add cream and continue cooking till mixture is hot.
Season to taste.