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SOUTHERN RECIPES
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Clam Chowder

  • 1/4 lb. cubed salt pork

  • 1 qt. Clams

  • 3 large Potatoes, diced

  • 3 tbs. oil 

  • 1 qt water

  • 2 chopped Bell peppers

  • 1 tbs. Garlic powder

  • 1/2 tsp. black pepper

  • 2 cups milk

  • 1 quart Clam stock 

  • 8 cracker squares

  • 2 chopped onions

  • 2 Celery stalks, chopped fine

  • 3 tbs. plain Flour

  • 1 tbs. Paprika

  • 1/2 cup cold milk

Steam clams in 1 qt. water in large kettle. Keep liquid to use as clam stock. Dice the clams.  Dice Potatoes & cook until tender in 2 1/2 cups boiling water.  Soak crackers in 1/2 cup of cold milk.  In a skillet, brown cubed salt pork in 3 TBS oil.  Add chopped celery, bell pepper, & onion  to salt pork & cook until translucent.  Add flour, paprika, garlic powder, & black pepper.  Allow flour to cook, but do not brown.  Add 1 qt. clam stock, clams,  2 cups milk, potatoes, & soaked crackers. Add salt if desired.  Simmer over low heat for 30 minutes.

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