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New England Clam Chowder #03

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CATEGORY CUISINE TAG YIELD
Dairy, Meats New England Soup 6 Servings

INGREDIENTS

1 qt Clams
2 md Onions; sliced thin
1 c Clam juice
1 qt Light cream or half and half
Butter
Seasoning to taste
1/2 lb Salt pork; cut fine
10 md Sized potatoes; diced
1 qt Milk
Flour
Hot water

INSTRUCTIONS

Date: Sun, 21 Apr 1996 04:29:32 -5
From: "Greg - LiveTV" <LiveTV@en.com>
Directions: Cook clams until just opened. Strain and reserve 1 cup of
broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove salt
pork and add onion; brown, being careful not to let it scorch. Add potatoes
and enough hot water to cover. When potatoes are done, add clams, cook for
3 minutes over low heat. Slowly add milk and cream. Simmer for at about an
hour being careful not to let it curdle. Add thickening made of flour and
butter, season and simmer slowly for an other hour. DO NOT LET IT BOIL.
Serve hot.
Notes: My grandfather even had this recipe printed in the New Bedford
newspaper years ago. If done right it doesn't curdle and is rich & creamy.
He used to use cream, but we started using a combination of milk & cream,
it's just as tasty. One other "trick" my grandmother started doing was
using some instant potato flakes as a thickener in place of some of the
flour. Tastes better and works as well. Lastly, if you like you can add the
salt pork back into the chowder after adding the milk. It is very important
that you keep watch over the chowder so as to prevent it from boiling as
this will cause the milk/cream to curdle. If it curdles it just won't taste
right. You can put in any seasonings you like, but keep it subtle.
MM-RECIPES@IDISCOVER.NET
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From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
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