New England Lobster Chowder

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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
•  salt
•  pepper
•  cayenne pepper, to taste

Directions

1. Cook the onion in the fat until translucent and lightly golden.
2. Strain and reserve the fat, discarding the onion.
3. To two tablespoons of the fat, add the crushed soda crackers.
4. Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
5. Add seasonings to taste, the remainder of the strained fat and the hot cream.
6. Serve with chowder crackers.