Jersey Back Bay Chowder

Recipe Ingredients

9		Chowder clams
2 cups	474ml	Clam stock / broth
1		Bacon
1		Salt pork - diced fine
2 tablespoons	30ml	All-purpose flour
3 tablespoons	45ml	Potatoes - peeled, and (medium)
		Cut into 1/4" dice
3 cups	711ml	Milk
3 tablespoons	45ml	Butter
1		Bay leaf
1 section		Fresh dill
2 sections		Parsley
1		Cayenne pepper
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

In a large pot, steam chowder clams. Reserve clam broth and add water if necessary to equal 2 cups. Finely chop chowder clams and set aside.

In a clean pot, fry bacon until crisp. Set bacon aside, leaving bacon fat in pot. Add salt pork to bacon fat; render down until melted. Add chopped onion and cook until translucent. Sprinkle flour over onion and stir to make a roux. Slowly add clam broth, bay leaf and potatoes. Cover and simmer for approximately 10 minutes. Add chopped clams and simmer for 10 minutes more or until potatoes are tender.

In a separate pot, scald the milk until warm. Add butter and melt. Add milk mixture to clam and potato reduction. Add milk to desired consistency. Season with salt, white pepper and cayenne pepper. Garnish with finely chopped parsley and dill. Sprinkle with bacon bits from reserved bacon.

This recipe yields 4 servings.

Source:
Undocumented, but from the WWW

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