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Clam Chowder- Amish
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25 clams
1/2 lb. salt pork, finely chopped
4 onions, sliced
3 tablespoons flour
1 teaspoon salt
1/2 cup boiling water
6 potatoes diced
8 cups milk
2 tablespoons butter
1/2 teaspoon pepper
Scrub clam shells well to remove all sand. Lay in the bottom of a large
kettle and cover with the boiling water. Cover the kettle and let steam
about 15 minutes. Open the clams, saving all the liquid. Chop clams.
Fry the pork about 5 minutes. Add the potatoes, onions and clam liquid, and
cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the
butter, add the flour and blend; stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once.
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