New England Clam Chowder

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New England Clam Chowder with Clam Cakes

Photos By
Joe Gigli

New England Clam Chowder

4 qt. warm water

2 lb. Frozen clams, raw, minced (or 2 No. 5 cans)

1 oz. salt

t white pepper

2 t worcestershire sauce

3 lb. potatoes, diced

1 lb. ground salt pork

2 lbs. onions, diced

8 oz. bread flour

2 qt. milk, hot

1 qt. light cream, hot

2 oz. butter, melted

In a large sauce pan, combine water, clams and seasonings. Bring to a boil. Remove enough stock to cover potatoes. Cook potatoes. Place salt pork in heavy soup pot, cook until partially rendered. Add onions and saute until transparent. Add flour, make roux, cook 5 to 6 minutes. Add clam stock to roux, stir until smooth. Add potatoes, clams, milk and cream. Adjust seasoning and add melted butter.

Clam Cakes

4 c. cake flour

2 T baking powder

1 t salt

9 oz. clams

2 c. clam juice

2 eggs, beaten

Sift together dry ingredients. Add remaining items and mix until just blended. Deep fry at 375 degrees until golden.

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