Boston Clam Chowder
|Clams/Three 7 ounce cans diced clams plus||24 , diced (Ones In The Shells)|
|Clam nectar||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Bacon slices||3 , chopped|
|Onions||2 Large, chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Potatoes||2 Medium, peeled and diced|
|Half and half/Whole milk||1 Quart|
|All purpose flour||2 Tablespoon|
|Ground pepper||To Taste|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||1 Dash|
|Ground black pepper||To Taste|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Scrub the clams in their shells under cold running water, then place in a covered saucepan with 1 cup of the water and the crushed garlic.
Heat slowly until the clams open, then remove from the pan and discard the shells.
Coarsely chop half of the clams and leave the remainder whole.
Pour all the clams and the nectar into the presoaked pot.
Lightly brown the bacon in a frying pan.
Add the bacon to the pot, but leave the fat in the frying pan.
To the bacon fat in the pan, add the chopped onion and cook to a golden brown.
Add the parsley for a few minutes, then put the mixture in the clay pot.
Simmer the diced potatoes in 1/2 cup water with salt and pepper until just tender, then add both potatoes and cooking liquid to the pot.
Add the milk.
Knead the butter and flour into a ball and add to the pot, along with salt and pepper to taste.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 40 minutes.
Remove the pot from the oven and add Worcestershire sauce and Tabasco, and more salt and pepper, if desired.