Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 qt. clams
  • 1 teaspoon salt
  • 4 cups


Pick over and drain the clams to remove the pieces of shells. Cut the pork into fine pieces and try out; add the onions, fry 5 minutes, add the cubed potatoes, clam liquor and water enough to cover. Cook until nearly tender, pour into a sauce pan, and add the milk, butter, pepper and salt. When the potatoes are done and the milk is boiling hot, add the clams and lastly the crackers. The clams c