Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04


  3. Categories: Soups, Pork

  4. Yield: 10 servings

  5. 24 ea Fresh cherrystone or chowder

  6. 4 c Water

  7. 1/4 lb Salt pork, diced

  8. 2 ea Onions, finely chopped

  9. 1 1/2 c Chopped celery

  10. 4 ea Potatoes, peeled and diced

  11. 3 c Tomato juice

  12. 1 ts Salt

  13. 1/4 ts Freshly ground pepper

  14. 1/2 ts Thyme

  15. Fat grams per serving: Approx. Cook

  16. Time: 20 Wash the clams well and place in a kettle

  17. with the water. Simmer until the shells open.

  18. Discard any clams that "do not" open. Drain and reserve 3 cups of the broth. Saute the salt pork until

  19. it is crisp and light brown. Add the onions and celery and saute until they are translucent but not

  20. brown. Add the potatoes, reserved clam broth, tomato

  21. juice, salt ans pepper. Bring to a boil, cover, and simmer for about 15 minutes, until potatoes are barely

  22. tender. Meanwhile, remove the clams from their shells

  23. and chop fine orput through a food grinder. Add the

  24. thyme and chopped clams to the potatoes. Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook --


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