Recipe - New England Style Clam Chowder

One fourth pound Salt pork; finely minced
1 lg Chopped onion; about 1 cup
2 Chopped celery stalks; about
1 cup
1 lg Leek; white and light green
part only, well washed,
chopped, (about 1 cup)
2 tablespoon Flour
1 qt Hot water
1 pound Russet potatoes; peeled &
cubed
1 qt Milk
Salt and pepper; to taste
24 Chowder clams steamed open;
chopped, cleaned and their
juices reserved
Oyster crackers; for serving

In a heavy bottomed pot place the salt pork and cook over low medium heat
to render all the fat. Add the onions, celery 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, creating a pale golden roux. Add the hot
water, stir well to avoid lumps, and season with salt and pepper.

Cook for 30 minutes at a strong simmer before adding the minced potatoes,
return to the simmer, and allow to 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.

Yield: 2 to 2 One half quarts chowder.

c: Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B09

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997