Marion Harland's Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 pound salt pork, finely chopped |
1 small onion, thinly sliced |
6 small potatoes, peeled and thinly sliced |
1 (16-ounce) can whole tomatoes, undrained |
dash of red pepper |
1 quart cold water |
6 whole allspice |
6 whole cloves |
4 holland rusk biscuits |
1/2 cup milk |
5 (6 1/2-ounce) cans chopped cooked clams, undrained |
salt and pepper to taste |
Directions:
1. Cook salt pork in a large Dutch oven over medium heat until crisp. Remove salt pork and discard; add onion to drippings in Dutch oven, and sauté until tender.
2. Add potatoes, tomatoes, red pepper, and water. Place allspice and cloves in a small cheesecloth bag. Tie securely, and place spice bag in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.
3. Soak biscuits in milk until all liquid is absorbed; add toast and clams to Dutch oven, stirring well to break up toast. Simmer an additional 15 minutes.
4. Remove spice bag and discard; season chowder with salt and pepper.
5. Ladle chowder into individual serving bowls; serve warm.
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