CANNING CLAM CHOWDER RECIPES

Steps:

• "Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. Yield: About 10 pints NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning. For New England Chowder.....add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving. From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation New Revised Edition 29 Typed in by Bobbie Beers "

Steps:

• Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
• Place liquid in a sauce pan Add onion, S& P and potato.
• Cook at medium heat until veggies are tender (about 10 minutes).
• Reduce heat to low.
• Add clams/mussels, evaporated milk and butter.
• Heat until warmed through Do not boil.
• Check seasoning and serve with oyster (or common) crackers.