Authentic Maine Clam Chowder
1 quart of fresh Maine clams
1/4 pound salt pork
1 quart diced potatoes
1 onion, chopped
1 quart rich milk, scalded
Salt and pepper to taste
Butter, if desired
Remove black parts from clams, saving the liquor. Cut pork in small pieces and fry until crisp and golden brown, and then remove small pieces of pork from the fat.
Add potatoes and onion, with just enough hot water to be seen through the potatoes. Cook over low heat until done.
Finally, add clams and cook 2 minutes after coming to a boil; longer cooking will toughen the clams.
Remove chowder from heat and let stand a few minutes, then add hot milk,
the clam liquor and seasoning to taste.
By adding these last there is less chance of the chowder curdling, which
often happens if seasonings are added before the hot milk.
Add 1 tablespoon butter just before serving, or place a bit in each soup
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