Saturday, June 14, 2008

Connecticut Clam Chowder

3 or 4 Slices of Salt Pork
3 Potatoes
2/3 Onion
1 Cupful of Tomatoes
3 Crackers
1 Teaspoonful of Parsley
25 Soft-shelled Clams
1 Quart of Water
Salt and Pepper
1 Cupful of Milk

Cut three or four slices of salt pork and fry in the bottom of a kettle. Add the potatoes cut into dice, onion shaved, a cupful of stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled clams, and boiling water. Add salt and pepper to taste and cook till the potatoes are tender. A little hot milk may be added just before taking up.

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