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CLAM CHOWDER

List of Ingredients




10 cups clam juice
2 pounds baking potatoes, like russets, peeled and diced
4 pounds fresh or frozen clams, shelled and diced
1/4 pound salt pork, diced
2 small onions, diced
1 cup butter
1 cup flour
2 pints half-and-half
Salt and pepper
Dash hot pepper sauce
Dash Worcestershire sauce



Recipe



Bring the potatoes and the clam juice to the boil. Cook until the
potatoes are tender, about 10 to 15 minutes. Add the clams and any of
their liquid.Cook about 5 minutes. Set aside.

Add the pork to a saute pan and cook over low heat until rendered.
Add the onions and cook until transparent. Add the butter and allow
it to melt. Add the flour and cook until slightly colored. Add a bit
more flour if necessary if the mixture is too soft. Bring the clams,
juice and potatoes back to the boil. Gradually stir in the cooked
roux. Bring to a rolling boil to thicken. Stir continuously while
cooking. Beat the half-and-half and add to the soup. It may not be
necessary to use all the half-and-half; the soup should be thick.
Adjust the seasoning and add a dash of hot pepper sauce and
Worcestershire sauce before serving.

Yield: 10 servings
Prep Time: 30 minutes
Cooking Time: 1 hours 0 minutes
Difficulty: Easy

Recipe courtesy Union Oyster House
TVFN, The Best Of, Show #BE1A23: Best Shellfish

POSTED BY JAMIE RAHM ON RESTAURANT LOVERS