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Return to November 11, 2009
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Richard, in Cripple Creek, Colorado,
here is the best clam chowder recipe! My DH makes this one
at least 2 - 3 times in the winter.
New England-Style Clam Chowder
1/4 pound salt pork, minced
2 celery stalks, chopped
1 large onion, chopped
1 large leek, white and light green part only, washed and
chopped
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and
their juices reserved
Oyster crackers
In a heavy bottomed pot place the salt pork and cook over
medium-low heat to render all the fat. Add the celery,
onion, and leek, and cook for 12 to 15 minutes to sweat the
vegetables without browning. Add the flour and stir to coat
all the vegetables evenly; cook, stirring, until the flour
is pale gold. Stir in the hot water, stirring well to avoid
lumps, and season with salt and pepper. Bring to a simmer
and cook for 30 minutes. Add the potatoes, return to a
simmer, and cook for 15 minutes. Add the milk and heat
thoroughly but do not scorch or boil the milk. Add the
clams, heat through and adjust the seasoning. Serve with
oyster crackers. Servings: 4-6 posted by Carnation under
Soups on Nancy's message board.
Chris in NM
http://www.nancyskitchen.com
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