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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Boston Clam Chowder Recipe

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This recipe for Boston Clam Chowder is from A VISIT WITH GRANDMA & GRANDPA RUSSELL, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 dozen soft shelled clams (shucked with liquid)
2 c. cold water
1/4 lb diced salt pork
2 tbsp. butter
2 med. onions (sliced)
2 tbsp. flour
1/4 tsp. celery salt
2 tsp. salt
1/4 tsp. pepper
3 c. diced, pared potatoes
3 c. scalded milk
1/2 tsp salt
1 tbsp. butter
Directions:
Directions:
Snip off necks of clams. Cut fine with scissors.
Leave soft parts of clams whole. Place clams in pot with liquid. Add water & bring to boil. Drain reserving liquid. In a large kettle, saute salt pork until golden. Add onions & cook until tender. Add flour, celery salt, & pepper. Blend & add 2 tbsp. salt, clam liquid & potatoes. Cover & cook 8 minutes or until potatoes are soft. Add milk,clams, 1/12 tsp salt & butter. Heat until simmering.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from Mary Townsend Squire, a native of New England

 

 

 

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