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Ingredients Jump to Instructions ↓

  1. 25 ea Clams

  2. 1/2 c Water, boiling

  3. 1/2 lb Salt pork, finely chopped

  4. 6 ea Potato, diced

  5. 4 ea Onion, sliced

  6. 8 c Milk

  7. 3 T Flour

  8. 2 T Butter

  9. 1 t Salt

  10. 1/2 t Pepper

  11. 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipe s, Culinary Arts Press,

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