From the kitchen of Chris Lohman. I usually add a whole head of
garlic. This was in the first Family Cookbook.
4 cans minced clams, RESERVE broth
In large, heavy pot slowly render:
2 oz salt pork
Remove the cracklings and set aside.
1 large onion, chopped
Slowly cook (about 6 minutes), stirring frequently, or until cooked
through but not browned.
3 Tbsp flour
Cook, stirring, for 3 minutes.
4 (8oz) bottles of clam broth
reserved broth from cans
Whisk to remove any flour lumps.
Bring liquid to a boil.
5 good size potatoes, cut into 1/2" cubes
1 clove garlic, chopped
Lower the heat.
Simmer until the potatoes are cooked through, about 15 minutes.
the drained clams
salt pork cracklings
2 c light cream
Simmer (the longer the better).
Salt & pepper to taste.
Serve with oyster crackers.
|"How lucky I am to have something
that makes saying goodbye so hard. "