Recipe - Clam Chowder - From A New England Famous Restaurant

One fourth pound Salt Pork
1 Onion, Large
3 Potato, Medium
3 cup Milk
1 qt Clams
1/8 pound Butter
Salt & Pepper
1 One half cup Water

Cut salt pork into small dices and render in a sauce pan. Reserve the
cracklings. Cook in the fat the onion thinly cut or sliced up until golden. Bring the
water to a boil and cook potatoes, (peeled and cubed), for 10 minutes.
Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup
bowls with dot crackers.

From: Charlotte Grunwald's Private Collection of Authentic New England
Cooking

NOTES : This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
excellent, but a bit on the expensive side.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Bill Spalding
billspa@icanect.net on Jul 11, 1997