A delicious and tasty traditional New England
Clam chowder which is easy to prepare.
New England Clam chowder is a wonderful
and hearty way to begin a meal.
Ingredients:
1 quart shucked clams
1/3 pound fresh salt pork or sliced bacon.
1 large onion, finely diced
1 rib of fresh garden celery, minced.
4 to 6 medium potatoes, pared and cut in bite sized chunks or cubes
1 bay leaf.
1/2 teaspoon thyme.
1 quart of fresh milk, scalded 1/2 cup of fresh butter.
1/4 cup of all purpose flour.
2 teaspoons Sea salt to taste.
1/4 teaspoon freshly ground mixed colored peppercorns to taste
Directions:
Drain and chop clams, reserving liquid (or substitute cans of chopped clams - see below).
Fry salt pork in a heavy pan or Dutch oven
until all fat is melted down (rendered).
Add onions and celery and brown lightly.
Add butter and melt. With a wire whisk,
blend in the flour and stir constantly for 5 minutes.
Add the clams and clam juice and stir constantly,
breaking up any lumps that form.
Add the cubed potatoes, milk, salt,
pepper, bay leaf, and thyme and continue stirring.
Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
Cook until the potatoes are tender. Avoid burning or sticking.
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