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Chowder: Over the Moon Creamy Clam Chowder

Source of Recipe

Garelick Farms


List of Ingredients

6 ounces salt pork, trimmed and diced into 1/4 inch pieces

1 1/2 pounds white potatoes peeled and diced into 1/2 pieces
4 8-ounce bottles clam juice

3 tablespoons unsalted light butter
1 1/2 cups coarsely chopped Vidalia onion
1 cup chopped celery
2 garlic cloves, minced

40 ounces canned, chopped clams, drained, juices reserved

2 15-ounce cans cream-style corn
2 cups Over the Moon 1% lowfat milk
Chopped chives, to taste
1 teaspoon hot sauce
Salt & pepper to taste


Recipe

1. Stir salt pork in a 6-quart heavy pot over medium-low heat for about 15-20 minutes. Remove salt pork pieces, reserving fat.

2. Add the butter, onions, garlic to the pot and sauté, stirring occasionally until the onions and softened and pale golden.

3. Add potatoes cover with bottled clam juice and reserved juice from canned clams (use added water if the stock does not cover potatoes). Bring to a boil, cover, and cook the potatoes until tender for about 15 minutes

4. Using a blender, puree Over the Moon 1% lowfat milk and cream-style corn until completely smooth.

5. Reduce the heat to low and gently stir in corn and Over the Moon 1% lowfat milk mixture. Liberally season with salt and pepper to taste.

6. Add clams and hot sauce and cook over low heat for 5 minutes, remove from heat and allow to sit for 15 minutes for flavors to blend.

7. Enjoy with oyster crackers!