Traditional Recipes, 1940s

New England Clam Chowder [thin]

1/4 pound salt pork
3 medium onions
4 medium potatoes
1 pint shucked clams
1 pint milk
1 small can evaporated milk or
   1/2 pint cream
Pepper for seasoning

Dice pork and try-out [melt] slowly in cast iron or heavy aluminum kettle, sauté thin sliced onions until yellow brown. Add potatoes, sliced thin, with just enough cold water to cover well. Bring to boil, then add clams which have been cleaned with soft bellies separated and hard parts chopped coarse. Simmer until potatoes are well done.

Scald milk separately and add just before serving. To improve flavor, add 1 cup raw clam water a few minutes before potatoes are done. Do not cook after adding milk.

Quantities of salt pork and onions may be varied, and crackers may be added when served. Serves eight, but is hardly enough for four if you like it.

— E.W.

Related Recipes
Clam Chowder #1
Fish Chowder

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