Clam Chowder (Or New England Chowda!)
- 1 lb. bulk pork sausage or salt pork
- 2 onions, chopped
- 6 to 8 red potatoes, chopped
- 2 to 3 cans baby whole clams, drained (reserve clam juice)
- 1 pt. half and half plus 2 to 3 cans evaporated milk
- 2 to 3 bay leaves
- 1 to 2 or more marjoram
- 1 to 2 tsp. salt or seasoned salt, pepper and sugar
- garlic salt (optional)
- Tabasco sauce
- Saut sausage; cook thoroughly. Add 2 to 3 tablespoons butter. Saut onions. Add clam juice, seasoning and potatoes; cook for 5 to 6 minutes. Cover potatoes with water and simmer for 30 to 40 minutes until potatoes are tender. Add half and half and evaporated milk and clams; heat through, but don't boil (makes the clams tough!). You may thicken the chowder with flour and water mixture if you like a thicker soup. Add a few drops of Tabasco to add flavor. Enjoy. Serves 10 to 12.
pork sausage, onions, red potatoes, clams, milk, bay leaves, marjoram, salt, garlic salt, tabasco sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=20820 (may not work)