You are here

Pork New England Clam Chowder

admin's picture
  Salt pork 2 Ounce, minced (About 3 Tablespoon)
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Flour 2 Tablespoon
  Clam broth 3 1⁄2 Cup (56 tbs)
  Shucked clams 29 Ounce, including 3 1/2 cup liquor
  Clam liquor 3 1⁄2 Cup (56 tbs)
  Potatoes 2 , peeled and sliced
  Worcestershire sauce 1⁄4 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Tabasco sauce 3 Drop (Few Drops)
  Half and half 2 Cup (32 tbs)
  Salt To Taste
  Chowder cracker 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon, cut into 8 cubes (For Garnish)

In a large, heavy pot, cook the salt pork over medium heat and cook for 3 to 5 minutes, or until most of the fat has been melted.
Add the onion and cook stirring, for about 5 to 8 minutes, or until tender but not browned.
Add the flour and cook for 2 to 3 minutes, stirring constantly.
Gradually whisk in the clam broth.
Cook the soup, stirring occasionally, until thickened and smooth, about 10 minutes.
Add the clams and potatoes to the soup and simmer until the potatoes are tender, about 20 minutes.
Season with the Worcestershire sauce, white pepper, and Tabasco.
Add the half-and-half and season with salt if necessary.
Serve with the chowder crackers.
If desired, garnish each cup of chowder with a cube of fresh butter.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (15 votes)