New England Clam Chowder ~ America

[Twitchin Kitten]

This recipe is very old, very good and very comforting on those cold windy winter days when you come in from a biting November rain and want something that will warm your bones.

New England Clam Chowder

Ingredients:

• 1 quart shelled clams (or you can use 2 cups canned, chopped and keep the liquid)
  
• 1 medium onion, minced
  
• 1/4 pound fat salt pork, chopped (you can substitute bacon if you like)
  
• 2 cups boiling water
  
• 3 potatoes sliced
  
• 1 Tbsp salt
  
• 1/8 tsp pepper
  
• 4 cups scalded milk
  
• 1/4 cup butter
  
• Chowder crackers (to go with the soup!)
  

Look over the clams carefully, remove any bits of shell, cut off tough parts and chop these very fine in a food processor. Reserve, keeping separate from the soft parts of the clams.
*or just open the two cups of canned chopped clams and drain off the liquid - reserve that liquid! you need it.

Saute the onion in a 2 quart kettle with bits of salt pork. Add the boiling water, potatoes, salt and pepper. Cover and simmer 15 minutes or until the potatoes are tender.

Add the chopped clams, heat for 1 or 2 minutes and then add scaled milk and soft clam sections. Add the butter and heat thoroughly but do not boil.

Serve with crackers.