Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

25 ea Clams 8 c Milk
1/2 c Water, boiling 3 tb Flour
1/2 lb Salt pork, finely chopped 2 tb Butter
6 ea Potato, diced 1 ts Salt
4 ea Onion, sliced 1/2 ts Pepper

Scrub clam shells well to remove all sand. Lay in the bottom of a
large kettle and cover with the boiling water. Cover the kettle and
let steam about 15 minutes. Open the clams, saving all the liquor.
Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and
clam liquor, and cook about 15 minutes. Then add the clams and boil
for 20 minutes. Melt the butter, add the flour and blend, stir in the
milk and cook about 10 minutes. Add seasonings. Combine both mixtures
and serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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