Updated Tuesday, September 18th, 2007
Yield: Serves 4
This Clam and Corn Chowder recipe combines two New England favorites in one bubbling pot.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncovered, 10 minutes. Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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