New England Style Clam Chowder Recipe - Cooking Index
New England Style Clam Chowder Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Salt pork - finely minced |
| 1 lb | 454g / 16oz | Chopped onion - about 1 cup (large) |
| 2 | Chopped celery stalks - about 1 cup | |
| 1 | Leek - white and light (large) | |
| Green part only - well washed, chopped (about 1 cup) | ||
| 2 tablespoons | 30ml | Flour |
| 1 | Hot water | |
| 1 lb | 454g / 16oz | Russet potatoes - peeled & cubed |
| 1 | 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
NOTES : Formatted by Holly Butman
Posted to MM-Recipes Digest V4 #808 by Holly Butman <[email protected]> on Sep 26, 1997
Source:
Michael Lomonaco
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