Countess Morphy

Clam Chowder

Preparation info
    • Difficulty

      Easy

Appears in
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By Countess Morphy

Published 1935

  • About

This famous American soup is said to have been originally a Newfoundland fisherfolk dish.

Ingredients

  • 2 pints of clams
  • 3 or 4 potatoes, cut in 1 inch lengths

Method

Clean the clams thoroughly and put them in a large saucepan with about 1 gill of water. Cook till the shells open. Remove the clams, bring the water in which they were cooked to the boil, and strain through a cloth. Chop the pork and the hard part of the clams, and cook in <