New England Style Clam Chowder Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Salt pork, finely minced
1 large: Onion, chopped, about 1 cup
2: Celery stalks, chopped,
About 1 cup,
1 large: Leek, white and light green
Part only, well washed,
Chopped, about
1 Cup: ,
2 tbsp: Flour,
1 quart: Hot water,
1 lbs: Russet potatoes, peeled and
Cubed,
1 quart: Milk,
Salt and pepper to taste,
2: Dozen chowder clams steamed,
Open, chopped, cleaned and
Their juices,
Reserved,
Oyster crackers,
Directions:
In a heavy bottomed pot place the salt pork and cook over low medium
heat to render all the fat. Add the onions, celery and leek and cook
for 12 to 15 minutes to sweat the vegetables without browning. Add
the flour and stir to coat all the vegetables evenly, creating a pale
golden roux. Add the hot water, stir well to avoid lumps, and season
with salt and pepper. Cook for 30 minutes at a strong simmer before
adding the diced potatoes, return to the simmer, and allow to cook
for 15 minutes. Add the milk and heat thoroughly but do not scorch or
boil the milk. Ad the clams, heat through and adjust the seasoning.
Serve with oyster crackers.
Yield: 2 to 2 1/2 quarts chowder.
MICHAELS PLACE SHOW #ML1B09
Source from luhu.jp
heat to render all the fat. Add the onions, celery and leek and cook
for 12 to 15 minutes to sweat the vegetables without browning. Add
the flour and stir to coat all the vegetables evenly, creating a pale
golden roux. Add the hot water, stir well to avoid lumps, and season
with salt and pepper. Cook for 30 minutes at a strong simmer before
adding the diced potatoes, return to the simmer, and allow to cook
for 15 minutes. Add the milk and heat thoroughly but do not scorch or
boil the milk. Ad the clams, heat through and adjust the seasoning.
Serve with oyster crackers.
Yield: 2 to 2 1/2 quarts chowder.
MICHAELS PLACE SHOW #ML1B09
Source from luhu.jp
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