Recipe: Seafood Chowder

1953 Betty Crocker's
Picture Cook Book

SEAFOOD CHOWDER

Cook slowly in kettle until fat begins to fry out
4 Tbsp finely cut salt pork or bacon
Add and cook over low heat until yellow
4 Tbsp minced onion
Add
liquor from 2 7-oz cans minced or whole clams, lobster, or other seafood
2 c finely diced potatoes
1/2 c boiling water
Cook until potatoes are tender, 10 min.
(If potatoes are cooked omit water.)
Just before serving, add
clams or other seafood from 2 7-oz cans
2 c milk
1 tsp salt
1/8 tsp pepper
Heat to boiling, stirring occasionally.
Serve immediately.
6 servings.
Note: Butter may be used in place of pork or bacon.

MANHATTAN CLAM CHOWDER

Follow Key Recipe above-using bacon. Use cooked tomatoes (#2 can) for
the milk. Add 1/3 c diced celery, 1 c diced carrots with clam liquor.
Add 1/4 tsp thyme, and 2 tsp minced parsley.
BON APPETIT!