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Black Dog Tavern Clam Chowder Recipe

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This recipe for Black Dog Tavern Clam Chowder, by , is from Tracy Sisters' Kitchen Creations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Tracy Daniels

Category:
Category:

Ingredients:  
Ingredients:  
2 oz salt pork, rind removed (or 2 oz fatty pieces of bacon, diced)
2 c diced onion
1 c diced celery
3 c diced potatoes
1 tsp dried thyme
1 tsp ground black pepper
4 c shelled quahogs with juice - 6 lbs in shell (I use 4 6.5oz chopped canned clams )
1/2 c salted butter (1 stick)
1/2 c all-purpose flour
1 1/2 qts. light cream (I never use this much cream/milk; I usually use a mix of fat free milk and either light cream or half & half {fat free or regular}, start with 2 cups of each, depending on how thick or thin you want your chowder.)

Directions:
Directions:
Dice the salt pork or bacon and saute in a large pot until translucent. Add the onions and celery and saute for 5 minutes.
Separate clams and clam juice and pour in about 1 1/2 cups of the clam juice and add the potatoes and seasonings. Simmer the mixture until the potatoes are tender, about 10 minutes.
Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a "roux".
Roughly chop the clams, reserving any liquid
When the potatoes are tender, add the clams to the large pot and simmer for 2 minutes.
Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base and will be thick.
In a separate saucepan, scald the cream/milk by heating it on high until small bubbles appear around the edges of the pan. Do not boil.
Stir in the hot scalded cream/milk into the chowder base, mix together, and remove from the heat.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe may seem hard, but it's not; don't be afraid. I've made this so many times I have adapted it: ie: I cut off and use the fatty edge or use fatty pieces of bacon to render the grease to saute the onions and celery; I use canned clams and will add all the drained juice, usually 2 cups to pot; I use 1/4c butter and 1/4 flour to make my roux; and the cream/milk adjustment noted in ingredients section.

 

 

 

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