Prepare clams: Scrub and wash clams.
Place in a cold brine made of 3/4 cup salt to 1 1/2 gallons of water.
Sprinkle 2 cups of cornmeal on top of the brine. Soak for four hours,
then rinse again. Throw away soaking water.
Put clams in large clam pot with
4 cups fresh, cold water. Bring water to a boil and cook until shells
are open, about 3 to 5 minutes.
Remove clams from shells and chop
roughly. Strain cooking water through 5 layers of cheesecloth.
Sauté salt pork in 6 quart
pot over low heat. Remove when brown. Set aside. Add onion and cook slowly
until golden. Add clams and cook with onion over low heat for 2 minutes.
Add reserved clam broth and diced potatoes. Cook, covered, until potatoes
Remove 1/3 of the potatoes and puree
in a food processor. Return to the chowder.
Heat milk, but do not boil. Add to
the soup with the reserved salt pork (cracklings). Season with salt and
pepper. Serve immediately.
Serves 6 - 8.
Contributor: Mary Merz for Theresa Farrell
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