New England Style Clam Chowder
Ingredients:
- 1 51 oz. can of Sea Watch Chopped Clams, juice drained and reserved*
- 1¼ inch cube salt pork, diced small
- 1 onion finely chopped
- 2 tbsp. flour
- 3 medium potatoes, peeled and diced
- 3 cups milk
- 3 tbsp. butter
- salt
- black pepper, freshly ground
- *Reserved juice should total 3 cups of liquid, if not make up the difference with water.
Method:
- Cook salt pork slowly in a small skillet until fat has melted and scraps are brown.
- Strain and put 2 tbsp. of fat in a large pot.
- Heat the fat, add onion and cook slowly until golden brown.
- Sprinkle flour over onion and cook, stirring constantly for 3 minutes.
- Add potatoes and clam juice.
- Cover and simmer 10 minutes.
- Add clams and simmer 10 more minutes, or until potatoes are tender.
- Add milk, or for a creamier style, use half & half, butter and salt and pepper to taste.
- Heat until butter is melted.
Yield: 9 cups or 12 six-ounce servings
