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Recipe by: garmon
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See below ingredients and instructions of the recipe
1/4 lb Salt Pork
1 Onion -large
3 Potato -medium
3 c Milk
1 qt Clams
1/8 lb Butter
Salt Pepper
1 1/2 c Water
This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt pepper to taste. Serve in
soup bowls with dot crackers From: Charlotte Grunwald's Private
Collection of Authentic New England Cooking
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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