Clam Chowder

Ingredients

• 50 to 100 small clams
• Salt Pork
• Half a pint of liquid or gravy
• 1 Can of Biscuits
• Pepper (to taste)
• Mace (to taste)
• 3 or more Onions
• 1 Bag of Potatoes
• Milk

Directions

1. Put 50 to 100 small clams into boiling water.
2. Remove the hard parts of the shell after they have opened.
3. Slice the salt pork thin enough to produce half a pint of gravy or liquid.
4. Leaving the liquid in the pot, take out the pork and add a layer of clams to it.
5. Place a layer of biscuits soaked in milk or warm water.
6. Add another layer of clams and another layer of soaked biscuits.
7. Season the clams with pepper and mace, then add more of them.
8. Add three or more sliced and boiled onions and peeled and sliced potatoes.
9. Cover it with a nice paste and bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019