Southern Clam Chowder

Ingredients

• 1 quart clams, canned
• 1 quart rich milk, scalded
• ¼ pound salt pork
• 1 quart potatoes
• 1 onion

Steps

1. Remove black parts from clams, saving the liquor.
2. Cut the pork into small pieces.
3. Fry until crisp and golden brown.
4. Then remove the small pieces of pork from the fat.
5. Discard the fat.
6. Add potatoes and onion, with just enough hot water to be seen through the potatoes.
7. Cook over low heat-just simmer-until done.
8. When the potatoes are done, add the clams and pork.
9. Cook for 2 minutes after coming to a boil.
10. Longer cooking will make the clams tough.
11. Remove the chowder from heat.
12. Let stand for a few minutes.
13. Then add hot milk, the clam liquor and seasoning to taste.
14. If seasonings are added before hot milk, the chowder may curdle.
15. Serve hot.
16. May add butter to each bowl for extra taste.