Great Grampa Scott's
Clam Chowder
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.
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
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