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New England Clam Chowder
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Jo Kervin


  • 24 medium hard shelled clams
  • 6 cups (1425 ml) cold water
  • 1/4 cup (60 ml) salt pork, diced
  • 1/3 cup (80 ml) onions, chopped
  • 1 cup (225 ml) potatoes, diced
  • 3/4 tsp (4 ml). salt and dash of pepper
  • 1 cup (225 ml) liquid reserved from cooking clams
  • 2 cups (475 ml) light cream
  • Wash clams thoroughly in a large saucepan.
  • Pour cold water over clams and bring them to a boil.
  • Boil gently for 10 minutes, or until the shells open.
  • Remove clams from shells and chop.
  • Strain the liquid through a cheesecloth, reserving 1 cup (225 ml).
  • Fry salt pork until golden.
  • Add onions and cook until tender and transparent.
  • Add chopped clams, potatoes, salt, pepper and clam liquid.
  • Cook about l5 minutes or until potatoes are tender.
  • Remove from heat and add light cream. Gently heat through without boiling.

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