1/4 pound bacon, finely diced
2 medium onions, finely chopped
3 cups diced potatoes
2 teaspoons salt
1/2 teaspoon oregano
1/4 teaspoon basil
2 cups boiling water
24 chowder clams (grind liquor and all, through medium blade of food grinder)
1. Saute bacon and onions in large kettle until onions are tender and golden. Pour off fat. To the kettle, add potatoes, salt, oregano, basil and water; let simmer until potatoes are tender, about 15 minutes. Add the clams. This is the base; makes 1 quart.
2. On the next day, add to base 1 quart milk, 2 tablespoons butter, salt and freshly ground pepper to taste; heat.
2 medium onions, finely chopped
3 cups diced potatoes
2 teaspoons salt
1/2 teaspoon oregano
1/4 teaspoon basil
2 cups boiling water
24 chowder clams (grind liquor and all, through medium blade of food grinder)
1. Saute bacon and onions in large kettle until onions are tender and golden. Pour off fat. To the kettle, add potatoes, salt, oregano, basil and water; let simmer until potatoes are tender, about 15 minutes. Add the clams. This is the base; makes 1 quart.
2. On the next day, add to base 1 quart milk, 2 tablespoons butter, salt and freshly ground pepper to taste; heat.
