The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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¼ pound salt pork, cut into coarsely chopped, or two 8-ounce
1/8-inch dice cans chopped clams (about 2 cups)
1 c finely chopped onions 2 c heavy or light cream
3 c cold water 1/8 tsp thyme
4 c potatoes, cut into ¼-inch Salt
dice Freshly ground black pepper
2 dozen shucked hard-shelled 2 T soft butter
clams with their juice, Paprika
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Over high heat, fry the diced salt pork in a heavy 2-quart saucepan,
stirring constantly for about 3 minutes until a thin film of fat covers the
bottom of the pan. Reduce the heat to moderate, stir in the chopped onion
and cook together for about 5 minutes longer, stirring occasionally. When
the diced pork and onions turn a light golden brown, add 3 cups of water
and the diced potatoes. Bring to a boil over high heat, then reduce the
heat and simmer with the pan half covered for about 15 minutes until the
potatoes are tender but not falling apart.Add the chopped clams and their juices, the cream and thyme, and heat almost to the boiling point. Then taste and season with as much salt and pepper as you think it needs. Stir in the soft butter. Serve the chowder in large individual bowls with each portion dusted with a little paprika. Pilot crackers are the traditional accompaniment. Serves 6 to 8.
