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Glory's Clam Chowder

Source of Recipe


Sharon Cohen, Glory Restaurant






List of Ingredients



• 6 ounces salt pork, rind removed
  
• 1 large onion
  
• 2 large Idaho potatoes
  
• 2 Tbsp butter
  
• 2 Tbsp flour
  
• 2 cups clam broth
  
• 2 cups chopped clams
  
• 1 cup cream
  
• 1 cup milk
  
• Salt and pepper, as needed
  






Instructions



1. Dice salt pork, onion and potatoes. Place butter in a large sauce pan over medium heat. Add pork to the pan and cook slowly to render the fat off the meat. Stirring constantly, cook for about 5 minutes.
   
   
2. Add the diced onions and saute briefly, cooking until the onions are translucent, but have not colored. Add flour to the pan and stir to incorporate. Add clam broth and bring to a boil. Add diced potatoes and let liquid return to a boil. Cook until just done, approximately 10 minutes.
   
   
3. Add chopped clams, cream and milk. Bring back to a simmer but do not let the soup boil, as the cream will curdle. Taste for seasoning; add salt and pepper as needed.
   
   






Final Comments


If making ahead, make the recipe as written with the exception of adding the cream. Cool soup quickly, cover tightly with plastic wrap, and refrigerate until ready to serve. When ready to serve, bring back to a boil, turn heat to medium, add the cream and warm gently. Season and serve.