Soup recipe for Clam Chowder - Union Oyster House, Boston, MA

New England Clam Chowder Union Oyster House - Boston, MA




	2-oz. Salt Pork 1-small Onion (diced) ½ -cup Butter ¼ -cup Flour 2 Ribs of Celery (minced) 2-lb Fresh (or frozen) Clams, diced 1-qt Clam Juice 1-lb Potatoes (diced) 2-cups Half & Half (warmed) Salt & Pepper Tabasco, Worcestershire to taste


	Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside. NOTE: Do not overcook or clams will be tough. Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Bring clams, juice and potatoes back to boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half- &-half to desired consistency. Season to taste. Serve with oyster or pilot crackers. Serves 10