New England Style Clam Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Salt pork - finely minced
1 lb	454g / 16oz	Onion - chopped -(abt 1 cup) (large)
2		Celery stalks - chopped -(abt 1 cup)
1		Leek, white and light green part only - well washed, chopped (large)
		(abt 1 cup)
2 tablespoons	30ml	Flour
1		Hot water
1 lb	454g / 16oz	Russet potatoes - peeled, cubed
1		Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Chowder clams - steamed open,
		Chopped, cleaned and their juices reserved
		Oyster crackers - for serving

Recipe Instructions

In a heavy-bottomed pot place the salt pork and cook over low to 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.

This recipe yields 2 to 2 1/2 quarts chowder.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B09 broadcast 09-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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