Chunky Potato Clam Chowder Recipe

Ingredients for Chunky Potato Clam Chowder Recipe

• 1 quart clams
• 1 tablespoon salt
• 4 cups potatoes cut into 1/8 inch cubes
• 1/8 teaspoon pepper
• 4 tablespoons butter
• 1½ inch cube fat salt pork
• 4 cups scalded milk
• 1 sliced onion
• 8 common crackers

Instructions

1. Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling and strain.
2. Chop finely the hard part of the clams; cut pork in small pieces; add onion, fry five minutes, and strain into a stewpan.
3. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan.
4. Add chopped clams, sprinkle with salt and pepper and dredge generously with flour
5. Add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water.
6. Cook ten minutes, add milk, soft part of clams and butter
7. Boil three minutes, add crackers split and soaked in enough cold milk to moisten.
8. Reheat clam water to boiling and thicken with one tablespoon butter and flour cooked together.
9. Add to chowder just before serving.
10. The clam water has a tendency to cause the milk to separate, hence is added at the last.