Post by carnation037 on Jan 29, 2003 12:08:34 GMT -6
New England-Style Clam Chowder
1/4 pound salt pork, minced
2 celery stalks, chopped
1 large onion, chopped
1 large leek, white and light green part only, washed and chopped
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices
reserved
Oyster crackers
In a heavy bottomed pot place the salt pork and cook over medium-low
heat to render all the fat. Add the celery, onion, 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; cook, stirring,
until the flour is pale gold. Stir in the hot water, stirring well to
avoid lumps, and season with salt and pepper. Bring to a simmer and
cook for 30 minutes. Add the potatoes, return to a simmer, and 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. Servings: 4-6
1/4 pound salt pork, minced
2 celery stalks, chopped
1 large onion, chopped
1 large leek, white and light green part only, washed and chopped
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices
reserved
Oyster crackers
In a heavy bottomed pot place the salt pork and cook over medium-low
heat to render all the fat. Add the celery, onion, 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; cook, stirring,
until the flour is pale gold. Stir in the hot water, stirring well to
avoid lumps, and season with salt and pepper. Bring to a simmer and
cook for 30 minutes. Add the potatoes, return to a simmer, and 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. Servings: 4-6