New England Clam Chowder : Foodwise

New England Clam Chowder : Foodwise

foodwise.org

This recipe was demonstrated for CUESA’s Market to Table program on December 12, 2015. Makes 2 quarts INGREDIENTS 2 ounces pork fat or salt pork 3 yellow onions

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Cooking tools:

  • Thick-bottomed soup pot
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Saucepan
  • Whisk
  • Ladle
  • Serving bowl

Ingredients

  • 2 ounces pork fat or salt pork
  • 3 yellow onions, diced
  • 1 head celery, diced
  • 2 large leeks, washed well and sliced
  • 1 teaspoon celery seed
  • Salt
  • freshly ground black pepper
  • 3 pounds Yukon gold potatoes, diced
  • 1 bay leaf
  • ½ teaspoon thyme leaves, chopped
  • ½ teaspoon oregano leaves, chopped
  • 1¼ pounds clams, minced (manila clams from Hog Island are delicious in this recipe, as well as razor clams from Washington)
  • 2 to 3 cups clam juice
  • ¼ pound smoked shrimp
  • 3 cups heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 tablespoons lemon juice
  • Half and half to thin the soup, if needed
  • 1 tablespoon chopped chives
  • Oyster crackers, if desired

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