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Mystic Clam Chowder




Source of Recipe


Internet


List of Ingredients




20 clams, shucked and diced
6 quahogs
12 ounces salt pork
15 large potatoes, diced
1 quart heavy cream
1 12-ounce can evaporated milk
1/8 cup butter
2 teaspoons white pepper
2 teaspoons black pepper
2 cups diced onions




Recipe



Place quahogs in an 8-quart saucepan and cover with water. Cook until shells open. Remove (use them to make stuffed quahogs or some other dish) and add potatoes to the broth. Cook until tender.

Meanwhile, slice the salt pork and fry until brown. Add to potatoes and broth in saucepan. Saute onion in butter and add to saucepan. Add evaported milk and heavy cream, season with peppers. Cook for 15 minutes, add clams and heat through. Serve.