Clam Chowder soup
The thought is how to make this recipe using the ingredients and still get the clam flavor into the base.
Ingredients
- 1/2 pound diced salt pork
- 1 cup chopped onion (about 1 medium)
- 3-4 quarts 12 to 16 cups chopped clams with juice
- 2 quarts (8 cups) diced and peeled potatoes (about 8 medium)
- 2 quarts (8 cups) boiling water
- Salt and Pepper
For Mahattan add:
- 2 cups cooked tomatoes
- 1/2 cup chopped celery
- 1/2 bay leaf (remove before canning)
- 1/2 T. thyme
Instructions
- Cook salt pork until light brown in large saucepot. Drain off excess fat.
- Add onion and cook until onion is tender but not brown.
- Add clams with juice, potatoes and water. Boil 10 minutes. Season to taste. Only process in half pints or pints.
- Ladle hot chowder base into hot jars, leaving 1 inch headspace. Remove air bubbles and refill if necessary to headspace.
- Wipe rims with vinegar, then add two piece lid/rings.
- Process in pressure canner for 100 minutes at 10 lbs of pressure for weighted gauge canner and 11lbs for dial gauge.
Notes
To serve: For New England Chowder, add 2 T. butter and 2 cups milk to each pint of clam chowder base before heating for serving. Reduce butter and milk by half for each half-pint of Chowder Base. NOTE: Do not add butter and milk before canning!