. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19. No. 11 LITERATURE CITED FISHERY MARKET NEWS: 1942. THE ALASKA KING CRAB, VOL. 4, NO. 5A (maY SUPPLEMENT), FISHERY MARKET NEWS. U. S. FISH AND WILDLIFE SERVICE, P. 23. WIGUTOFF, N. B., AND C. B. CARLSON: 1950. S. S. PACIFIC EXPLORER. PART V. 1948 OPERATIONS IN THE NORTH PACIFIC AND BERING SEA. U. S. FISH AND WILDLIFE SERVICE, FISHERY LEAFLET 361, PP. 57-58. COLD WINTRY DAYS ARE CHOWDER DAYS The aroma of savory clam chowder cooking on the stove is a pleasant ex- perience, especially on a cold wintry day. C
. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19. No. 11 LITERATURE CITED FISHERY MARKET NEWS: 1942. THE ALASKA KING CRAB, VOL. 4, NO. 5A (maY SUPPLEMENT), FISHERY MARKET NEWS. U. S. FISH AND WILDLIFE SERVICE, P. 23. WIGUTOFF, N. B., AND C. B. CARLSON: 1950. S. S. PACIFIC EXPLORER. PART V. 1948 OPERATIONS IN THE NORTH PACIFIC AND BERING SEA. U. S. FISH AND WILDLIFE SERVICE, FISHERY LEAFLET 361, PP. 57-58. COLD WINTRY DAYS ARE CHOWDER DAYS The aroma of savory clam chowder cooking on the stove is a pleasant ex- perience, especially on a cold wintry day. Clam chowder is an economical hearty dish that is as full of good nour- ishment as it is of good flavor- ful eating. There are two basic clam chowders, the New England and the Mcinhattan. Ingredients common to both are clams, po- tatoes, a bit of onion, and clam liquor and water. (F o r those who desire it, salt pork or ba- con may be added.) The New England chowder is made with the addition of milk, whereas, the Manhattan chowder is made with the addition o f tomatoes. Additions of o t h e r ingredients are regional. The home economists of the United States Fish and Wild- life Service are suggesting that you serve "Clana and Corn Chow- der," a variation of New England chowder using canned corn which is plentiful now. CLAM AND CORN CHOWDER. 1 PINT CLAMS \ CUP CHOPPED SALT PORK OR BACON 1 CUP CHOPPED ONION 1 CUP CLAM LIQUOR AND WATER 1 CUP DICED POTATOES 1 TEASPOON CELERY SALT 1 TEASPOON SALT DASH PEPPER 1 CAN (e ounces) WHOLE-KERNEL CORN 2 CUPS Mi LK 1 TABLESPOON BUTTER OR OTHER FAT 1 CUP CRACKER CRUMBS Drain clams and save liquor. Chop. Fry bacon iintil crisp; drain on absorb- ent paper. Cook onion in bacon fat until tender. Add liquor, potatoes, seasonings, and clams. Cook about 15 minutes or until potatoes are tender. Add corn, milk, and butter; heat. Stir in cracker crumbs. Garnish with bacon sprinkled over the top. Serves Please note that these images are extr
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