New England Style Clam Chowder Recipe
Servings: 1
Ingredients
- 1/4 lb Salt pork finely chopped
- 1 lrg Onion minced -(abt 1 c.)
- 2 x Celery stalks minced -(abt 1 c.)
- 1 lrg Leek, white and light green part only well washed, minced
- Â Â (abt 1 c.)
- 2 Tbsp. Flour
- 1 quart Warm water
- 1 lb Russet potatoes peeled, cubed
- 1 quart Lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 doz Chowder clams steamed open,
- Â Â minced, cleaned and their juices reserved
- Â Â Oyster crackers for serving
Directions
- In a heavy-bottomed pot place the salt pork and cook over low to medium heat to render all the fat. Add in the onions, celery and leek and cook for 12 to 15 min to sweat the vegetables without browning. Add in the flour and stir to coat all the vegetables proportionately, creating a pale golden brown roux. Add in the warm water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 min at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 min. Add in the lowfat milk and heat thoroughly but don't scorch or possibly boil the lowfat milk. Add in the clams, heat through and adjust the seasoning. Serve with oyster crackers.
- This recipe yields 2 to 2 1/2 qts chowder.
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