Pork New England Clam Chowder Recipe
Ingredients
| Salt pork | 2 Ounce, minced | |
| Onion | 1 1/4 Cup (16 tbs), chopped | |
| Flour | 2 Tablespoon | |
| 3 1/2 cups clam broth | ||
| Clams | 29 Ounce, shucked | |
| 2 potatoes, peeled and diced | ||
| Worcestershire sauce | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Few drops of Tabasco sauce | ||
| Half and Half | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| 1 cup chowder crackers | ||
| 2 tablespoons unsalted butter, cut into 8 cubes, for garnish | ||
Directions
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.
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.
Chef
