The Best New England Clam Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Butter - (1 stick)
1 cup	62g / 2.2oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Flour
4 cups	948ml	Clam juice - heated
2 oz	56g	Salt pork - scored
2		Bouillon cubes
12 oz	340g	Chopped clams
2 cups	474ml	Boiled - diced potatoes

Recipe Instructions

Saute the onion and celery in the butter until the onion is translucent.

Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly.

Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes.

Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving.

[Regis and Kathy Lee Live Program; Aug 12, 1992]

Source:
RECIPE FOR HEALTH SHOW #RHE307

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