Down East Clam Chowder

2 tablespoons finely diced fat
salt pork or bacon

14, cup chopped onion

1 cup diced raw potatoes

2 cups water

1 pint clams and liquid or
canned clams (approx.
20 ounces total measure)

1 can (16 ounces) evaporated
milk

3 tablespoons butter

1 teaspoon salt

14, teaspoon white pepper

Pan fry diced pork or bacon over
low heat until crisp and brown.
Remove scraps from pan and
reserve for use later as a garnish.
Add chopped onion to hot pork
fat and pan fry until tender but
not brown. Combine cooked
onion and diced potatoes in a
deep saucepan. Add water, bring
to simmering temperature and
simmer about 15 minutes, or
until potatoes are cooked. Stir
in clams, clam liquid, milk, but-
ter and seasonings. Heat until
piping hot, but do not allow to
boil. Serve garnished with crisp
pork scraps.

Makes 6 servings.

Down East and Manhattan Clam Chowder

Manhattan Clam Chowder

14 cup finely diced fat
salt pork
1 medium-sized onion, thinly
sliced
1 cup diced raw potatoes
i bay leaf
2 cups water
1 can (20 ounces) tomatoes
1 pint clams and liquid or
canned clams (approx.
20 ounces total measure)
1 teaspoon salt
1K teaspoon pepper
1, teaspoon thyme

Sauté pork scraps in large sauce-
pan until crisp. Add onion and
fry for about 5 minutes, or until
tender. Add potato, bay leaf,
and water. Simmer for 10 to 15
minutes or until potato is tender.
Add tomatoes, clams, clam
liquid, and seasonings. Heat
until piping hot, but do not allow
to boil.

Makes 6 servings.
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