|
New England Clam Chowder
4 qt. warm water
2 ½ lb. Frozen clams, raw, minced (or 2 No. 5 cans)
1 ½ oz. salt
½ t white pepper
2 t worcestershire sauce
3 ½ 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.
|
