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Southern Clam Chowder

This recipe comes from the North Carolina Seafood Cookbook, provided by the North Carolina Department of Agriculture and Consumer Services.

Source and licence

"Southern Clam Chowder" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Southern_Clam_Chowder, revision 4525190), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Southern_Clam_Chowder&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525190

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Remove black parts from clams, saving the liquor.
  2. Cut pork into small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Discard fat.
  3. Add potatoes and onion, with just enough hot water to be seen through the potatoes.
  4. Cook over low heat-just simmer-until done.
  5. When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. Longer cooking will make the clams tough.
  6. Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. If seasonings are added before hot milk, the chowder may curdle.
  7. Serve hot. May add butter to each bowl for extra taste.