| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Soups & sto, Family, Favorites, 1 |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork, or bacon, chopped |
| 1 |
sm |
Clove garlic, diced fine |
| 1 |
|
Maui onion, diced |
| 1 |
lg |
Stalk celery, diced |
| 2 |
lg |
Potatoes, large dice |
| 1/4 |
c |
Flour |
| 1 |
cn |
(10 oz) clam broth |
| 2 |
cn |
(8 oz) clams, baby, res. liquid |
| 1/4 |
c |
Butter |
| 2 |
c |
Heavy cream |
|
|
Freshly ground black pepper, to taste |
|
|
Salt, to taste |
| 1 |
ds |
Thyme, or to taste |
|
|
Parsley, optional OR |
|
|
Chives, optional |
INSTRUCTIONS
Cook diced salt pork (or bacon) over medium heat until browned. Remove salt
pork pieces and add diced garlic, celery, onions and potatoes. Saute for
about 5 minutes. Remove veggies to a holding bowl. Add flour to the
dripping and continue cooking for about 1-2 minutes over medium heat. While
constantly stirring, add the reserved liquid from the clams and 1 can of
clam broth (juice). Bring to a boil. Add the veggies and cook over low heat
for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams,
butter and cream. Season to taste. Bring chowder back to, but not quite, a
boil. Remove from heat. Garnish with fresh parsley or chives.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 11, 1997
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