This is a wonderful chowder recipe. Make sure the clams are fresh when you buy them... if
they are open they are no good. Try again another day or another supplier. Rinse
the clams in cold water.
Put the clams in a large pot with one cup of water. Steam
the clams until they just open, about six minutes. When cooled, drain the clams
and save the liquid, this will be our broth. It is best to filter the clam broth through cheesecloth or a coffee
filter. Extend to four cups with water, if necessary. Remove and mince the clam meat and
set it aside.
In a large, heavy pot, slowly render the salt pork. Remove
the cracklings and set aside. Slowly cook the onions over low heat until clear,
do not brown, about six minutes, stirring frequently. Stir in the flour and cook
another three minutes. Add a pinch of salt, the reserved clam broth and the fish
stock. Whisk to remove any lumps of flour. Bring the liquid to a boil. Add the
potatoes, lower the heat, and simmer for about 15 minutes. Now, stir in the chopped
clam meat, the salt pork crackling and the medium cream. Heat to serving temperature.
Serve in large bowls topped with a pat of butter and a touch of coarse ground
pepper, fresh ground is best. This recipe is embellished from a famous New England restaurant family's recipe. This is a great chowder recipe. Try it & view MURPHY's Fine Art Gallery!
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