East Coast Clam Chowder

In the early years of the last century, big families were the norm. So were big pots and they were usually enamel. You can still find enamel clam pots which are wonderful if you have storage spage. If not, steam the clams in batches.  You can try this for a Thanksgiving or Christmas holiday.

• 1 1/2 quarts shucked, or 12 quarts unshucked medium hard-shelled clams
• 3/4 cup salt
• 2 cups cornmeal
• 1 two-inch piece of salt pork, chopped
• 2 medium onions, minced
• 4 medium potatoes, in 1/2 inch dice
• 3 cups regular milk
• 1 cup skim milk
• Salt and pepper to taste

METHOD

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 are tender.

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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Happy Holiday Cooking!

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