Recipe: New England Style Clam Chowder

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Categories: Main dish, Pasta

Yield: 4 Servings

1/4 lb Salt pork; finely minced

      1 lg Chopped onion; about 1 cup
      2    Chopped celery stalks; about
           -- 1 cup
      1 lg Leek; white and light green
           -- part only, well washed,
           -- chopped, (about 1 cup)
      2 tb Flour
      1 qt Hot water
      1 lb Russet potatoes; peeled &
           -- cubed
      1 qt Milk
           Salt and pepper; to taste
     24    Chowder clams steamed open;
           -- chopped, cleaned and
           -- their
           -- juices reserved
           Oyster crackers; for serving

In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper.

Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes.

Add the milk and heat thoroughly but do not scorch or boil the milk.

Add the clams, heat through and adjust the seasoning.

Serve with oyster crackers.

Yield: 2 to 2 1/2 quarts chowder.

c: Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B09

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest V1 #808 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997

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