New England Clam Chowder : Foodwise
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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