New England Clam Chowder
Union Oyster House - Boston, MA

Clam Chowder

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

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