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LOCATION: Recipes >> Soups >> Clam Chowder 02

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New York Style Clam Chowder
Servings: 4

2 hard or chowder clams
1/2 c boiling water
4 c cold water
1 c potato cubes cut 1/2 inch s
1/2 c carrot cubes cut 1/2 inch s
1 medium sized onion finely c
1/4 c diced celery
1/4 lb salt pork cut fine
1 c stewed or canned tomatoes
1/2 t thyme
1/8 t pepper

Scrub the clams well. Put into a kettle with the boiling water,
cover tightly, and steam quickly till the shells are opened. Remove
the clams from the shells and chop, chopping the hard part finely,
leaving the soft part large. Reserve the clam liquor. In the
meantime, put the potatoes, carrots and celery into a kettle with
the cold water and simmer 15 minutes. Try out the pieces of pork,
add the onion, and cook slowly 5 minutes. When the vegetables have
cooked 15 minutes add the clams, the clam liquor, tomatoes and
thyme. Cook 1 hour. Add the pork and onion and simmer 30 minutes
longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.
This amount is sufficient for four large portions


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