*  Exported from  MasterCook  *

                          Back Bay Clam Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chowder*                         Seafood*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Hard clams -- or chowder clams
     1/2  cup           -Boiling water
     1/4  pound         Salt pork -- cut in very
                        pieces
   3      cups          Potato cubes -- cut 1/2" square
   1      medium        Onion -- (finely chopped)
   5      cups          Milk
   3      tablespoons   Flour
   3      tablespoons   Butter -- or pork drippings
     1/4  teaspoon      -White pepper
                        Salt -- if needed

Scrub the clams well.  Put them into a large kettle with the boiling water,
 cover tightly, and steam quickly till the shells are opened. Remove the clams
 from the shell and chop, chopping the hard part finely, leaving the soft part large. 
 Reserve the clam liquor. Put the minced salt pork into a kettle and try it out. Drain
 off the pork drippings. Add the potatoes, onion and clam liquor. Simmer for 15 minutes. 
Add the clams and simmer 20 minutes, or until the corners of the potato cubes become 
rounded. Melt the fat, blend in the flour, and add the milk. Cook to a smooth, thin white sauce. 
 Add to the clam mixture, mix well and serve at once with pilot crackers.





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NOTES :  It is essential to serve as soon as possible after combining the milk and clam.  Add more salt if necessary. Do not let the chowder boil after adding the milk.