New England Style Clam Chowder

What do you do when the cow is producing an abundance of milk?     Make chowda!

 I originally learned to make chowder from my handy dandy OLD "Joy of Cooking" book.  I haven't checked it in a while, I don't know how closely I follow the recipe anymore.

Ingredients:
Homegrown Bacon or Salt Pork
Coconut Oil
Potatoes
Clams
Gelatin
Unrefined Sea Salt
Fresh, whole milk
Pepper (optional)

A friend of mine used to raise a couple pigs a year on clabbered milk and we would trade for grass fed beef.  We have a stash we are hoarding in the freezer....but when the bacon is gone, it's gone, as I won't eat commercial pork if I can help it.  We do enjoy the good stuff while we've got it though.

Cut the bacon into "bite size" pieces.  I usually just tear it up by hand by twisting the slices as a group.  Crisp the bacon in the coconut oil, then add diced potatoes.  I like to use the juice from the clams to cook the potatoes in.  The liquid doesn't have to cover the potatoes if you cook with a lid.  Cook until tender.  Add the clams, salt and gelatin and stir.  We use at least a TBS of gelatin per 1/4 lb of bacon.  Turn the burner off and add milk right before serving.  Correct the salt and add pepper if using.

We are big fans of leftover chowder, so this batch was about a cup of oil, 1 lb + of bacon, a half a pan of potatoes,  a 28 oz can of clams, 5-6 TBS gelatin, 2 handfuls of course salt, 1/2 gallon of milk from a few nights ago and I just peppered my individual bowl of chowder.

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