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6
first-course servingsEasy
Published 1998
While I use clams in the shell, it is possible to use shucked, or even canned, chopped clams; but it means using clam juice. Be careful when salting; clam juice is already salty. As a part-time New Englander, I would put a halved ship’s biscuit in the bottom of each bowl. I normally would use bacon lardons and the fat that results from making them in the chowder. To try this, cut a quarter pound of slab bacon into small cubes. Fry them in a small pan until crisp. Remove with a slotted spoon