Pork New England Clam Chowder
|Salt pork||2 Ounce, minced (About 3 Tablespoon)|
|Chopped onion||1 1⁄4 Cup (20 tbs)|
|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)|
|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.