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NEW ENGLAND CLAM CHOWDER




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




1 PINT CLAMS
1/4 C. CHOPPED BACON OR SALT PORK
1/4 C. CHOPPED ONION
1 C. CLAM LIQUOR AND WATER
1 C. DICED POTATOES
1/2 TSP. SALT
DASH PEPPER
2 C. MILK
PARSLEY


Recipe



DRAIN CLAMS AND SAVE LIQUOR. CHOP. FRY BACON UNTIL LIGHTLY BROWN. ADD ONION AND COOK UNTIL TENDER. ADD LIQUOR, POTAOTES, SEASONINGS, AND CLAMS. COOK ABOUT 15 MINUTES OR UNTIL POTATOES ARE TENDER. ADD MILK; HEAT. GARNISH WITH CHOPPED PARSLEY. SERVES 6.