Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill's Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Real New England Clam Chowder Clem Silva Clem Silva is the chef/proprietor of Clem & Joe's Chicken and Ribs, a wonderful takeout restaurant in downtown Provincetown, and Clem & Ursies, a fast-food restaurant and fresh fish market on Shank Painter Road. In both of his restaurants, Clem serves only the authentic down-home, no frills kinds of foods he learned to make from his mother Ursula Silva. This clam chowder is the real McCoy.   1-2" to 3" piece of salt pork, chopped 1 large onion, chopped 1 quart chopped, locally picked sea clams with their juice, about one cup* 1 quart white potatoes, diced (no Russets or dry potatoes) Light cream Freshly ground pepper Butter   Render the salt pork. Add the onions and sauté until the onions are translucent. Add the clams and their juice and simmer for 20 minutes. Add the potatoes and simmer until the potatoes are soft. Serve in large soup bowls with light cream, a generous grinding of black pepper and a pat of butter on top. Serves 4 to 6. *If you use frozen clams or buy the clams at a fish market, you won't have the wonderful juice that comes from only freshly shucked clams. Be sure to buy a bottle of clam juice and use about one cup in your chowder.