Clam Chowder - From a New England Famous Rest

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Title: Clam Chowder - From a New England Famous Rest
Categories: Soups, Fish
Yield: 8 servings

1/4 lb Salt Pork
1 Onion -large
3 Potato -medium
3 c Milk
1 qt Clams
1/8 lb Butter
Salt & Pepper
1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced 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

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