CLAM CHOWDER
¾ inch cube of fat salt pork
½ small onion, diced
2 tbsp. butter
2 cups raw potatoes, diced
2 tbsp. flour
1 tsp. salt
¼ tsp. pepper
1 can minced clams (7 oz. can)
1 cup Carnation Milk
1 cup water
Cut pork into small pieces and fry out the fat; add onion and cook until brown. Strain fat into a sauce pan, add potatoes cut in ½ inch cubes, 1 cup of boiling water, and 1 tsp. salt; simmer until tender. Then add the white sauce made of the butter, flour, seasonings, and Carnation diluted with the water. Add the minced clams with their liquor and heat to the boiling point. Place a cracker in a soup plate, dish chowder and serve immediately. Serves 5.