My New England Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my take on authentic New England style clam chowder. Ingredients:
2 lbs chopped clams, fresh |
5 large potatoes, peeled and chopped to bite size bits |
1 celery stalk, with leaves, minced |
1/4 cup chopped salt pork (can be substituted with thick-cut bacon) |
1 large onion, chopped |
1 t minced garlic |
1 tsp dill |
1 tsp kosher salt |
1 tsp pepper (or more, depending on personal taste) |
1/4 tsp oregano |
1/2 tsp dry parsley |
1/4 cup flour |
4 t butter |
48 ounces heavy cream (1 qt, 1 pint) |
Directions:
1. In large pot use 1 T butter and saute salt pork for five minutes
2. Add onion, celery w/leaves and garlic until translucent and celery is soft.
3. In a separate pan, boil clams in salted water for ten minutes. Do not overcook, as they will become chewy.
4. Reserve one cup of broth
5. Parboil the potatoes in the broth (add water iff necessary) Cook al dente
6. When done, add potatoes to the pot and cook for another minute or two with the other vegatables.
7. Add remaining butter and cook all until its melted and then add the flour to make a roux.
8. Once the flour has mixed and been cooked with the butter add the cream and all dry ingredients.
9. Add 1/3 cup clam broth (from boiled clams)...add more or less depending on how thick you like your chowder
10. Add clams to the chowder and cook on low for fifteen more minutes.
11. Add pepper to taste, and/or a dash of tabasco sauce
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