Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups clam juice
1 lb baking potatoes, like russets, peeled and diced
2 lb fresh, frozen or canned clams, shelled and diced
¼ lb salt pork or bacon, diced
1 onion, diced
½ cup butter
½ cup flour
Salt and Pepper
Dash of Hot Pepper sauce
Dash of Worcestershire sauce
1 pint half-and-half (optional)
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Directions: |
Directions:In a large pot, bring potatoes and clam juice to a boil. Cook until the potatoes are tender - about 10 minutes. Add the clams and any liquid and cook for about 5 minutes. Set aside.
Making the Roux:
If using bacon instead of salt pork - fry and retain 2-3 tbsp of fat. If using salt pork, sauté over low heat until rendered. Add onions and cook until transparent. Add butter and allow it to melt. Add flour and cook until slighted colored. If necessary, add a bit more flour if the mixture is too soft.
Bring the clams, juice and potatoes back to a boil. Gradually stir in the roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Add salt, pepper, hot sauce and Worcestershire to taste. Consistency should be slightly thick like creamy grits or tomato soup would be ... not too thick.
If making New England Clam Chowder, beat half and half and add to the mixture continuing to cook and thicken until creamy.
Prep Time: 1 ½ hours
Serves: 5 |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: This is a Christmas Eve favorite at our house. I will make the soup (without the half-and-half) a day or two before, storing in the refrigerator to bring out the flavors. You can add a ¼ to ½ cup of sherry when you reheat it if you like.
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