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Serves 8
4 quarts littleneck clams (about 1-2/3 cups cooked and
chopped)
1 clove garlic, chopped
1 c. water
2 ounces salt pork, finely chopped
2 c. chopped onions
3 Tbsp. flour
1-1/2 pounds potatoes, peeled and diced into 1/2 inch
cubes
4-1/2 c. clam broth
3 c. fish stock
2 c. light cream
Oyster crackers (optional)
Instructions:
Clean the clams and place them in a large pot
along with the garlic and water. Steam the clams just
until opened, about 6 to 10 minutes, depending upon
their size. Drain and shell the clams, reserving the
broth. Mince the clam flesh, and set aside. Filter the
clam broth either through coffee filters or
cheesecloth and set aside. In a large, heavy pot
slowly render the salt pork. Remove the cracklings and
set them aside. Slowly cook the onions in the fat for
about 6 stirring frequently, or until cooked through
but not browned. Stir in the flour and cook, stirring,
for 3 minutes. Add the reserved clam broth and Fish
Stock, and whisk to remove any flour lumps. Bring the
liquid to boil, add the potatoes, lower the heat, and
simmer until the potatoes are cooked through, about 15
minutes. Stir in the reserved clams, salt-pork
cracklings, and light cream. Heat the chowder until it
is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side.
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