Thursday, November 12, 2009

Gma's Boston Style Clam Chowder

I like clam chowder -- especially the Boston Style ones.

This recipe came from my mother

3" cube of salt pork or an equivalent amount of bacon (about 1/4 pound)
1 medium onion, chopped
3 cans of clams
1/2 pound (about 2 large) carrots, cubed
4 large potatoes, cubed
1 quart of milk

How to:

Cut the salt pork or bacon into small pieces, brown in the pan until browned

Add the chopped onion and cook until tender (do not brown)

Drain the clams and set aside, add the liquid to the pan

Add carrots and potatoes and enough water to cover, cook until the potatoes are tender (10 to 20 minutes depending on the size of the pieces and your altitude)

Add clams and milk, heat but DO NOT boil

enjoy with crusty bread

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