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New England Clam Cowder and Clam Cakes (Fritters) as per Ray K.
Chowder
1lb Bacon fried in the soup pan
Saute 1 onion (2 to 3 inch) diced in the bacon juice until tender
add 2 quarts if diced potatoes (1/2 to 3/4 size) and add to the pot just covering with water. Bring to a slow boil and simer untill the potatoes are cooked. As the pot comes to a boil add 3to 4 cans of minced Clams and this cooks the flavors together. Also add 1/2 teaspoon salt an 1/4 teaspoon pepper. When the potatoes are fully cooked add 2 quates milk and bring to a simmer. Th longer it simmers till served the better it tastes. True newenglanders do not use any thickener and enjoy it with just the broth. For the non meat eaters it makes
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