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Clam Chowder Recipe
1 quart clams
1 tablespoon salt
4 cups potatoes cut in 3/4 -inch cubes
1/8 teaspoon pepper
4 tablespoons butter
1 1/2 inch cube fat salt pork
4 cups scalded milk
1 sliced onion
8 common crackers
Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan.
Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water.
Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten.
Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving. The clam water has a tendency to cause the milk to separate, hence is added at the last.
Please feel free to modify these recipes for any dietary needs or special diets.
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