New England Clam Chowder
|Diced salt pork||4 Tablespoon|
|Onion||1 Medium, chopped|
|All purpose flour||2 Tablespoon|
|Clam juice||2 Cup (32 tbs), strained|
|Potato||1 Medium, peeled and diced|
|Dried thyme||1 Pinch|
|Milk||1 Cup (16 tbs)|
|Chopped clams||1 Cup (16 tbs)|
|Crackers||1⁄2 Cup (8 tbs) (Pilot)|
|Freshly ground black pepper||To Taste|
Slowly cook salt pork in a 1 1/2 quart saucepan until pieces are crisp.
Remove salt pork and reserve.
Add onion to drippings in saucepan and cook, stirring, until tender but not browned.
Stir in flour, then add clam juice.
Add potato and thyme.
Bring to a boil, cover and simmer 15 minutes, or until potatoes are tender.
Stir in milk and reheat, but do not let boil.
Add clams and reheat, but do not let boil.
Taste; add salt and pepper as needed.
Ladle clam chowder into bowls, top each with a pat of butter and sprinkle with reserved salt pork pieces.