Prep 15 mins
Cook 30 mins
If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄4 lb salt pork, cubed
- 2 small onions, peeled and minced
- 1 quart clam, shucked
- 2 lbs potatoes, peeled
- 1⁄2 teaspoon pepper
- 2 (14 ounce) cans evaporated milk
- Fry salt pork in a large stockpot until golden; add onion and cook together for about 3 minutes.
- Remove stomach from clams, chop up the meat.
- Arrange potatoes and clams in layers over the onions; cover with cold water, bring to a boil and simmer until potatoes are tender.
- Add seasonings and evaporated milk; heat to just under a boil.