How to make it

  • Dice the salt pork and render it in a sauce pan. Reserve the cracklings.
  • Saute the onion in the fat until golden. Bring the water to a boil and cook potatoes for 10 minutes then remove the potatoes from the stock.
  • To the stock, add chopped clams and juice and cook for 25 minutes.
  • Add milk, cracklings, potatoes, onion, butter, salt and pepper to the stock and heat for 2 minutes, DO NOT BOIL.
  • Serve hot in soup bowls with Oyster crackers.
  • Note: This recipe is an old fashioned original New England recipe from the Publick House, Strutbridge, Massachusetts.

Reviews & Comments 2

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    " It was excellent "
    mamalou ate it and said...
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  • capecodbob 10 years ago
    Exactly right. Salt pork is a key ingredient.
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