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    Chowder: Clam Chowder

    Source of Recipe

    Union Oyster House in Boston, MA

    Recipe Link: www.dining-out.com/Recipes/Appetizers/Soups/clamchowder.htm

    List of Ingredients


    2-oz. Salt Pork
    1-small Onion (diced)
    ½-cup Butter
    ¼-cup Flour
    2 Ribs of Celery (minced)
    2-lb Fresh (or frozen) Clams, diced
    1-qt Clam Juice
    1-lb Potatoes (diced)
    2-cups Half & Half (warmed)
    Salt & Pepper Tabasco, Worcestershire to taste




    Recipe

    Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.

    NOTE: Do not overcook or clams will be tough.

    Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

    Bring clams, juice and potatoes back to boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half- &-half to desired consistency. Season to taste. Serve with oyster or pilot crackers.


    YIELD: Two Quarts

 

 

 


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