Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper towels. Saute onions in fat until tender. Add potatoes, chopped clam meat and clam liquor. Simmer until clams are tender. Add tomatoes and set mixture aside to "ripen" a few minutes. Just before serving chowder, add milk until desired consistency. Season to taste with salt and pepper. Serves 4-6. ARKANSAS GAZETTE, 1989, FROM "NORTH ATLANTIC SEAFOOD" BY ALAN DAVIDSON From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
