Title: Clam chowder -- maine style
 Categories: Soups & ste, Fish & seaf
      Yield: 4 Servings
 
    1/4 lb Salt Pork
  1 1/2 c  Onions -Diced
      3 c  Potatoes - Diced
      1 qt Water
      2 c  Clams
     12 fl Evaporated Milk
 
  Dice the onions and salt pork, then saute slowly in an iron frying
  pan. Empty into a chowder pan. Add a quart (mor or less) of water and
  bring it to a boil. Add the diced potatoes and bring back to a boil.
  Put the clams through a meat grinder then add to the pot. Simmer
  until done. Add salt and pepper. When done, add the evaporated milk.
  Turn off heat and let set. Heat again just before serving. Serve with
  Crackers. (I made this one with canned chopped clams and it ws good!)
  
  From: Charlotte Grunwald's private collection of Authentic New England
  Cooking