The best clam chowder to come from RI!

• 1 1/2 inch cube of salt pork.
• 1 onion, large dice
• 4 cups potatoes, peeled and cut into 3/4 inch cubes
• 2 cups boiling water
• 4 cups scalded milk
• 1 pint shucked clams with their juice
• S & P
• 2 TB butter

 Recipe:

1. Cook salt pork slowly until it melts
2. Saute onion in the fat until soft
3. Add potatoes and water. Cook 5 minutes.
4. Add juice from clams and cook until potatoes are tender, about 20 min.
5. Add hot milk, clams, S&P to taste. Dot with butter.

Notes:

DO NOT BOIL when reheating.

Creator:

Rita Callan Murray