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Chowder, Old Fashioned Clam




Source of Recipe


Linda'


List of Ingredients




15 razor clams, reserve liquid
6 small cubes salt pork
3 slices bacon, cut into 1 inch pieces
1 bottle clam liqueur+water to make 3 cups
4 cups cubed potatoes
1 1/2 C sliced celery
1 medium onion, chopped
2 T butter or bacon fat
1 T chopped parsley
1 bay leaf
pepper to taste
salt to taste
1 C sliced mushrooms
1/2 C heavy whipping cream
1/2 C milk

Recipe



Cut the clams into about 3/4 inch pieces. Strain the reserved liquid and set aside. Cook salt pork to mostly render the fat. Cook the bacon. Fry the potatoes until they just begin to brown and stir in the clam liqueur (bottled is OK if you don't end up with much from the clams). Add ingredients from celery down to whipping cream. Simmer for about 20 minutes. Add clam pieces, cream, and milk. Cook for a couple of minutes so as not to toughen the clams.