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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from My Cookbook Compilation, 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!
Contributor:  
Contributor:  
Dawn Mabius
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb salt pork, cubed
2 small onions, minced
1 qt shucked clams
6 to 8 medium potatoes
water
Salt if needed
1/2 tsp pepper
3 1/2 c milk
6 to 8 common crackers
Cold milk
Directions:
Directions:
Brown salt pork in deep kettle. Add onion and cook 2 or 3 minutes. Remove stomach from clams, chop hard parts and leave soft parts whole or chop them, as preferred. Arrange potatoes and hard parts of clams in layers over onions, cover with cold water, heat to boiling and simmer until potatoes are tender. Add soft part of clams, seasonings, and milk. Heat to boiling and add crackers which have been soaked in cold milk. Heat thoroughly.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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