"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 quart clams with liquor 1/4 lb. salt pork, diced 2 quarts water 5 medium sized potatoes, cubed 1 medium sized onion, chopped 2 cups milk 1 Tbsp. butter salt and pepper
Discard tough part of clam stomach and neck. Chop remaining part. Fry salt pork and remove pork. Add water, clam liquor, potatoes and onions to fat. Cook 15 minutes; add clams. Cook until clams and potatoes are tender. Add milk and butter ; heat through but do not boil. Add salt pork and season to taste. Canned clams and broth may be used in this recipe.
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