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Categories:
salt pork flour sweet butter onion celery thyme celery bay leaf water potatoes clam base their juice light cream salt ground pepper
Viewed: 48 - Published at: 4 years agoIngredients
- 2 ounces salt pork, cut in chunks
- 3/4 pound all-purpose flour
- 3/4 pound sweet butter, plus 1/4 pound
- 4 cups chopped onion
- 1 1/2 cups chopped celery
- 1 pinch dry thyme
- 1 teaspoon celery seed
- 1 bay leaf
- 1 quart water
- 3 chef potatoes, peeled and diced
- 6 ounces clam base (recommended: Minors)
- 1 quart fresh chopped clams and their juice
- 1 quart light cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
Method
- Put the salt pork on a plate and wrap in plastic.
- Cook in microwave for 2 1/2 minutes.
- Meanwhile, make roux with the same amounts of butter and flour.
- Add 3/4 pound of flour to 3/4 pound of the butter and stir.
- Make the roux pourable but not too loose or too thick.
- Begin to cook on low flame or in an oven until the roux is nice and hot.
- In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork.
- After the salt pork gets lightly browned, take the chunks out.
- Add the onion, celery and herbs, let it saute for about 5 minutes.
- Add water and potatoes and bring it to a boil.
- Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan.
- Add the clams and their juice.
- When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux.
- Turn the flame down a little and let simmer for approximately 5 minutes.
- Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin.
- Season with salt and pepper.
