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Nantucket Clam Chowder Recipe

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This recipe for Nantucket Clam Chowder, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Nantucket Table
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb salt pork or slab bacon, diced
1 quart Quahogs, packed in 1 cup liquid
2 cups water
1 large onion, finely diced
1/2 cup pounded common crackers (see note)
2 1/2 cups diced new potatoes
4 cups milk or half-and-half
8 tsp unsalted butter
salt and fresh ground pepper to taste
extra Vermont common crackers to serve with chowder

Directions:
Directions:
1. In a large heavy-bottomed saucepan or stockpot over medium-high heat, saute the pork or bacon until as much fat as possible is rendered and all that remains solid are the cracklings. Remove the cracklings and reserve. Remove all but 2 Tbs of the fat.
2. Take the quahogs out of their liquid and reserve the liquid. Rinse them in the 2 cups of water. Strain the water and reserve. Finely mince the quahogs.
3. Saute the onion and quahogs together in the pork fat for about 5 minutes. Combine the pounded biscuit with the clam saute. Add the quahog liquid and the reserved rinse water. Add the potatoes and cook until tender, 10-15 minutes. Add the cracklings. In a saucepan, heat the milk or half-and-half; do not boil. Add to the chowder.
4. Serve hot with a teaspoon of unsalted butter in each bowl and salt and freshly ground pepper to taste. Serve with extra crackers alongside the chowder. Makes 8 servings

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To break up the crackers, wrap them in a kitchen towel and pound with a wooden or rubber mallet.
To thicken chowder without using wheat, prepare 1 cup potato puree and add to the chowder instead of the biscuits. Use 2 cups, rather than 2 1/2 cups, diced new potatoes.

 

 

 

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