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80: READ: Cut the salt pork into small cubes.
90: READ: Cook until crisp.
100: READ: Add the onions, chopped or sliced; cook till slightly browned.
110: READ: Put in a kettle and add the potatoes water and liquor from the clams.
120: READ: Cover and boil 20 minutes or till the potatoes are done, stirring often.
130: READ: Cut off the hard parts of the clams and chop.
140: READ: Open stomachs and remove the dark portion.
150: READ: Add the clams and milk, previously scalded, to the chowder.
160: READ: Cook for 3 minutes
170: READ: Season to taste with the salt and pepper.
180: REM: Serves 12
200: TYPE: Variations
271: 2 cups corn
272: 2 lbs cod or haddock, boned and cubed
300: REM: New York
373: Add 1/2 cup diced carrot
374: 2 cups tomato
375: 1 cup diced yellow turnip
376: 2 tablespoons chopped parsley
377: 4 more cups water than original recipe but
leave out the milk.
378: REM: Cook half-hour |
