Southern Clam Chowder
- 1 quart clams, canned or fresh
- 1 quart rich milk, scalded
- ¼ pound salt pork
- Salt and pepper to taste
- 1 quart diced potatoes
- Butter, if desired
- 1 onion, diced or chopped
- Remove black parts from clams, saving the liquor.
- Cut pork in small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat.
- Discard fat.
- Add potatoes and onion, with just enough hot water to be seen through the potatoes.
- Cook over low heat-just simmer-until done.
- When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. (Longer cooking will make the clams tough).
- Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. (If seasonings are added before hot milk, chowder may curdle.)
- May add butter to each bowl, for extra taste.
Tips, Notes, and Variations
- Chowder is usually better if left till the next day.
This recipe comes from the North Carolina Seafood Cookbook, provided by the North Carolina Department of Agriculture and Consumer Services.