Lean Pork New England Clam Chowder
|Chowder clams/3 (10 1/2 ounce) cans minced clams||2 Dozen|
|Salt pork||1⁄2 Pound, diced|
|Onion||1 Cup (16 tbs), chopped|
|Raw potatoes||3 Cup (48 tbs), peeled and diced|
|White pepper||1⁄4 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
Steam open chowder clams.
Strain and reserve the liquid; coarsely grind or chop clams.
If canned clams are used, strain and reserve liquid.
Measure clam liquid, fresh or canned.
Add water if amount is less than 4 cups.
Fry pork in large kettle until golden.
Remove pork and reserve.
Drain off all but 1/4 cup fat.
Add onions and saute for 5 minutes.
Add potato, salt, pepper, and clam liquid.
Simmer until potatoes are tender.
Add clams, cream, milk, and butter.
Reheat but do not boil.
Top with crisp pork and sprinkle with paprika.