Prep 10 mins
Cook 20 mins
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
- 1 small onion, chopped
- 1⁄3 cup rendered bacon or 1⁄3 cup salt pork fat
- 2 soda crackers, finely crushed
- 1 quart milk, scalded
- 2 cups lobsters, cooked and cubed (either canned or fresh may be used)
- 1 cup cream, heated
- cayenne pepper, to taste
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
as my mother uz'da make except she was heavier on the onions [or even, sometimes leeks!] and always used bacon fat