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"A New England clam chowder, made as it
should be, is a dish to preach about, to chant praises and sing
hymns and burn incense before.
To fight for. The Battle of Bunker Hill was
fought for-or on-clam chowder part of it at least, I am sure it
was. It is 'Yankee Doodle in a kettle."
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Soups, Stews, Broths |
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INGREDIENTS:
3 ozs salt pork rind discarded and the salt pork cut
crosswise into
1/4" strips
1 onion, chopped
2 small red potatoes
1 cp water
25 shucked medium hard-shelled clams reserving 3/4 cp liquor,
chopped
1 1/2 cps half-and-half scalded
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DIRECTIONS:
*If shucked fresh clams are not available, a 6 1/2-ounce can
minced clams, drained, and 3/4 cup bottle clam juice may be
substituted.
Rinse the salt pork and pat it dry.
In a heavy saucepan sauté the salt pork over moderately high heat,
stirring, until it is golden, transfer it with a slotted spoon to
paper towels to drain, and pour off all but 1 1/2 tablespoons of
the fat.
In the fat remaining in the pan cook the onion over moderately low
heat, stirring, until it is softened and stir in the potatoes, cut
into 1/2-inch cubes, and the water.
Simmer the mixture, covered, for 10 minutes, or until the potatoes
are just tender, and boil it, uncovered, for 12 minutes, or until
most of the liquid is evaporated.
Stir in the clams and the reserved liquor and simmer the mixture
for 2 minutes.
Stir the half-and-half and the salt pork into the clam mixture and
season the chowder with salt and pepper.
Servings: 4 |
