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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Anna Wilson Ball, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Boston Cooking-School Cook Book
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Qt. clams
1 tbsp. salt.
4 cups potatoes,cut in 3/4 in. cubes
1/8 tsp. pepper
4 tbsp.butter
1-1/2 in.cube fat salt pork
4 c. scaled milk
1 sliced onion
8 Boston crackers

Directions:
Directions:
Clean & pick over clams, using 1 c. cold water;
drain,reserve liquor, heat to boiling point & strain. Chop finely hard part of clams; cut pork in small pieces & try out; add onion, fry 5 min. & strain into stew pan. Parboil potatoes 5 mins. in boiling water to cover;drain & put a layer in bottom of stewpan;add chopped clams,season & dredge with flour.Add 2 1/2 c. boiling water.Cook 10 mins;add milk,soft clam parts & butter. Boil 3 mins.Reheat clam water and add before serving

Number Of Servings:
Number Of Servings:
about 8 servings
Preparation Time:
Preparation Time:
40 mins

 

 

 

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