Clam Chowder

Ingredients

• 4 cups clams (approx. 600g)
• 4 cups potatoes (approx. 600g)
• ½ cup onion (approx. 80g)
• ½ cup salt pork cut in cubes (approx. 110g)
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon Tabasco Sauce
• 2 cups boiling water (480ml)
• 4 cups milk, scalded (960ml)
• 2 tablespoons butter (28g)

Method

1. Remove heads from clams and chop.
2. Parboil potatoes.
3. Cook onion and salt pork together ten minutes.
4. Arrange clams, potatoes, onion and salt pork in layers in the kettle; cover with boiling water, and simmer until tender.
5. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard