New England Clam Chowder
Ready In: 45 mins
Serves: 8
Ingredients
Directions
- 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.
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