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.)
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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. |
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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