Clam Chowder ...p23

"Clams became accepted to them [Pilgrims] in time, but it is on record that in 1620s the Pilgrims fed clams and mussels to their hogs with the explanation that they were "the meanest of God's blessings."  Eating in American - A History, by Waverley Root and Richard de Rochemont.  

 

CLAMS

Indeed it is difficult to imagine this surly crusty creature would be tasty in anything, or even tasty to hogs, but tasty they are to both hogs and humans.....and, when steeped in a nice creamy chowder, sopped with a chunk of sourdough, they make one tantalizing meal.  This particular recipe is simple to put together and satisfying to the partakers.  Indulge.

Close friends and family will know what I mean when I say take note that the critic enjoyed this meal so much, Mr. Lonely is guarding the bowl. 

Hardy Appetit!

CLAM CHOWDER

4 Bacon strips
1 large onion, diced
6-10 potatoes
Chopped Clams
1 large can evaporated milk
(whole milk can be substituted for less rich taste)
salt & pepper
Tabasco Sauce

Chop bacon strips and the large onion into small pieces and fry together until brown.  Peel and chop potatoes into cubes, cover with water and add a dash of salt, cook until tender.  Add clams (amount depending on flavor you want) and evaporated milk.  Heat, but do not boil.  Add pepper and a dash or two of Tabasco Sauce.  Serve with crackers.