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Title: Clam Chowder - From A New England Famous Rest
Yield: 8 Servings

Ingredients

    1/4 lb salt pork
      1 qt clams
      1    onion -large
    1/8 lb butter
      3    potato -medium
      1    salt & pepper
      3 c  milk
  1 1/2 c  water

Instructions

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in
soup bowls with dot crackers

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