Clam Chowder (II)
Source of Recipe
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List of Ingredients
Clam Chowder (II)
1/4 pound Salt Pork (or Bacon)
3 Onions -- large chopped
4 Potatoes Medium -- Peeled
Finely cubed
1 quart Clams fresh or canned
1/4 pound Butter
1/4 cup Flour
1 quart Milk
2 cup Cream
1 teaspoon Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
Common Crackers
Cut pork in pieces and cook over low heat till crisp.
Remove from pan and add onions. Cook over low heat till golden yellow...
dont over brown. Place potatoes on bottom of stock pot. Cover with onions
and enough water to just cover (about 2 cups) Cook Covered till potatoes
are just tender but not soft enough for mashing. Cut clams in pieces about
the size of cranberries.. canned clams are usually already minced.
Add clams with liquid to potato/onion mixture. Simmer for a few minutes
Make a basic white sauce with flour, butter and thinned with milk. Add to
the clam mixture remove from heat and cool slightly. Add cream and
seasonings. Bring back to heat and simmer for about 10 minutes. Serve with
common crackers and butter! Some say that this is best made ahead and
refrigerated for a couple of days before reheating to serve
Recipe
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