Clam and Corn Chowder

Ingredients

• 1 pt. clams
• Va cup chopped bacon
• 1 cup chopped onion
• 1 cup ctom liquor and water
• 1 cup diced potatoes
• 1 tsp. celery salt
• 1 tsp. salt
• Dash pepper
• 1 cup whole-kernel corn
• 2 cups milk
• 1 tbs. butter or other fat
• 1/3 cup cracker crumbs

Method

1. 1

   Drain clams and save liquor.

2. 2

   Chop.

3. 3

   Fry bacon until crisp; drain on absorbent paper.

4. 4

   Cook onion in fat until tender.

5. 5

   Add liquor, potatoes, seasonings, and clams.

6. 6

   Cook about 15 minutes or until potatoes are tender.

7. 7

   Add corn, milk, and butter; heat.

8. 8

   Stir in crumbs.

9. 9

   Garnish with bacon sprinkled over the top.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 16. The excerpt below is the record exactly as published.

Clam and Corn Chowder 1 pt. clams Va cup chopped bacon 1 cup chopped onion 1 cup ctom liquor and water 1 cup diced potatoes 1 tsp. celery salt 1 tsp. salt Dash pepper 1 cup whole-kernel corn 2 cups milk 1 tbs. butter or other fat 1/3 cup cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.