Clam Chowder
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INGREDIENTS 25 clams
1/2 pound salt pork, finely chopped
4 onions, sliced
3 tablespoon flour
1 teaspoon salt
1/2 cup boiling water
6 potatoes, diced
8 cups milk
2 tablespoons butter
1/2 teaspoon pepperScrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes.
Open the clams, saving all the liquor. (Discard any unopened clams). Chop clams.
Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes.
Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once.