Ingredients
Preparation
Scrub the clams. Place them in a large kettle with 1 cup water, cover, and cook over medium high heat till they open. Remove the clams, strain the liquid, and chop the clams.
Fry out the salt pork in a skillet, and when crisp, transfer to absorbent paper.
Pour off all but 2 tablespoons fat from the skillet and sauté the onion slices lightly for 4 to 5 minutes, turning them with a wooden spatula several times.
Parboil the potatoes 5 minutes in salted water to cover.
Arrange the onions in the bottom of a heavy saucepan and top with a layer of half the potatoes. Add the salt pork pieces, then the chopped clams, then another layer of potatoes and salt and pepper. Add the boiling water and cook 10 minutes.
Add the scalded milk and bring to a boil. Add the soaked crackers and liquid the clams cooked in. Finally add the flour and butter kneaded together. Bring to the boiling point and correct the seasoning.
Serve in hot chowder bowls.
Yield
Serves 8
Cook Time
Prep Time: 30 mins.
Cook Time: 20 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 483
Calories from Fat: 315
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 35g
53%
Carbohydrates 37g
12%
Dietary Fiber 6g
24%
Saturated Fat 17g
85%
Calories 483kcal
24%
Cholesterol 75mg
25%
Protein 30g
50%
Sodium 1574mg
65%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
