posted by Michelle D 09-12-98 6:25 PM
New England Clam Chowder
4 cups warm water
24 fresh clams in the shell
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Worcestershire sauce
2 cups diced peeled potatoes
1/4 lb. salt pork or bacon cut into pieces
1 cup chopped onions
2 TBS. all-purpose flour
2 cups milk
1 cup light cram
1 TBS. butter
In large saucepan, combine warm water, clams, salt, pepper and Worcestershire sauce; bring to a boil. Boil 12 to 18 minutes or until calms open; discard any clams that do not open.
Strain clams; reserve both clams and cooking broth. Remove meat form clam shells and mince; set clams
aside.
In medium saucepan, combine potatoes and 2 cups of clam broth; discard remaining broth. Bring to a boil. Reduce heat; gently simmer about 10 minutes or until potatoes are cooked but still firm and drain.
Meanwhile, in same large saucepan, cook salt pork about 5 minutes. Remove salt pork from saucepan; set aside. Reserve 2 TBS. drippings in saucepan.
Add onions to salt pork drippings; cook over medium heat for about 4 minutes or until tender. Stir in flour until well blended. Cook 5-6 minutes stirring constantly.
Add 1 cup clam broth; cook until hot and smooth. Stir in milk, cream, potatoes, clam and salt pork. Cook until thoroughly heated; do not boil.
Just before serving, stir in butter until melted.