Clam chowder

 
                                CLAM CHOWDER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Penndutch                        Soups
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25       ea           Clams
      1/2   c            Water, boiling
      1/2   lb           Salt pork, finely chopped
    6       ea           Potato, diced
    4       ea           Onion, sliced
    8       c            Milk
    3       tb           Flour
    2       tb           Butter
    1       t            Salt
      1/2   ts           Pepper
 
   Scrub clam shells well to remove all sand. Lay in the
   bottom of a large kettle and cover with the boiling
   water. Cover the kettle and let steam about 15
   minutes. Open the clams, saving all the liquor. Chop
   clams. Fry the pork about 5 minutes. Add the potatoes,
   onions and clam liquor, and cook about 15 minutes.
   Then add the clams and boil for 20 minutes. Melt the
   butter, add the flour and blend, stir in the milk and
   cook about 10 minutes. Add seasonings. Combine both
   mixtures and serve at once.
   Source:  Pennsylvania Dutch Cook Book - Fine Old
   Recipes, Culinary Arts Press, 1936.
  
 
 
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