| CLAM CHOWDER |
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Makes 3 quarts3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 2 large yellow onions, peeled and thinly sliced 6 medium potatoes (about 2 pounds), pared and thinly sliced 1-1/2 cups water 2 cans (10 ounces each) shelled whole baby clams or 3 cans (6-1/2 ounces each) minced clams 1 quart milk 1 teaspoon salt 1/4 teaspoon ground white pepper Melt Crisco in a large heavy saucepan. Sauté onions and potatoes for about 5 minutes until golden brown. Add water, heat to boiling, reduce heat, and simmer covered 10 to 15 minutes or until potatoes are tender. Stir in clams and their liquid. Heat for 2 to 3 minutes. Remove from heat. Add milk, salt, and pepper. Cool mixture uncovered for 30 minutes, then set uncovered in the refrigerator. About 20 minutes before serving, heat chowder very slowly just until steam rises from top (about 20 minutes); do not boil. |
