Writer J.Dennis Robinson (wearing sailor hat) collects clams with his father John B. Robinson at Cape Cod in 1952. For the story of great grandfather John Scott click here.
Great Grampa Scott's
Clam Chowder
(c) J. Dennis Robinson & Robsinson Family
Wash clam exterior shells vigorously to remove outside grit. You may want to let clams sit in seawater ovenight in corn meal to work out inner grit.
Steam 4-6+ pounds of freshly dug
New England clams in an 1-2 inches
of water in large container. SAVE clam broth!
Remove clams right after they open. Remove clams from shells.
Grind large clams, save any liquid. Keep smaller tender clams whole.
Add water, if needed, to clam juice to make one quart. Boil 1 quart of diced potatoes in clam juice until potatoes are nearly done.
Dice 3 slices of fat salt pork (or use bacon). Fry until crispy.
Cut 3 medium-sized onions into pieces and fry in pork (or bacon) fat.
Add entire contents of pan with pork and onions to mixture of potatoes and clam juice. Add ground and whole clams. Cook until tender.
When ready, add 1 quart milk, cook to boiling boil and instantly remove from heat. Reduce heat to simmer.
Add small pat of butter if you like to top of bowl. Salt and pepper to taste, but remember best sea salt flavor comes from clams.
Serve right away or any time. Warmed up next day tastes even better.
Quahog alternative:
Follow same process with 2 dozen quahogs, but forget soaking and grind all meat.
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Traditional New England Clam Chowder
By Great Grampa John Scott
(1857-1946)
Upton and Dartmouth, Mass 1930
Former fireman Worcester, Mass
Revised and slightly updated by the Robinson family, 1998 |
