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Clam and Corn Chowder
1/4 lb salt pork, diced
1 cup cooked corn, canned or fresh
2 onions, peeled & chopped
2 cups milk
2 stalks celery, chopped
1 cup cream
2 potatoes, peeled & chopped
2 cups minced clams
1 cup clam stock
Salt & pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon
and set aside. Saute onions and celery in fat until tender. Add
potatoes and stock and simmer, covered, 15 minutes. Add corn, milk,
and cream. Simmer, uncoverd, 10 minutes.Do not boil. Add clams and
heat through. Season with salt and pepper. If desired, garnish with
reserved salt pork.
Serves 4.
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Clam Corn Chowder 02