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Marion Harland's Clam Chowder

Yield about 2 1/2 quarts


  • 1/4 pound salt pork, finely chopped
  • 1 small onion, thinly sliced
  • 6 small potatoes, peeled and thinly sliced
  • 1 (16-ounce) can whole tomatoes, undrained
  • Dash of red pepper
  • 1 quart cold water
  • 6 whole allspice
  • 6 whole cloves
  • 4 Holland Rusk biscuits
  • 1/2 cup milk
  • 5 (6 1/2-ounce) cans chopped cooked clams, undrained
  • Salt and pepper to taste

How to Make It

  1. Cook salt pork in a large Dutch oven over medium heat until crisp. Remove salt pork and discard; add onion to drippings in Dutch oven, and sauté until tender.

  2. Add potatoes, tomatoes, red pepper, and water. Place allspice and cloves in a small cheesecloth bag. Tie securely, and place spice bag in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

  3. Soak biscuits in milk until all liquid is absorbed; add toast and clams to Dutch oven, stirring well to break up toast. Simmer an additional 15 minutes.

  4. Remove spice bag and discard; season chowder with salt and pepper.

  5. Ladle chowder into individual serving bowls; serve warm.

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