New England Clam Chowder
Ingredients
- 1 dozen quahogs scrubbed and rinsed
- 8 ounces salt pork diced
- 1½ cups onions diced
- 1 cup celery diced
- 4 potatoes peeled and diced
- 3 tablespoons butter
- 1 cup flour as necessary
- Fresh thyme chopped
- 3 cups milk
- 4 cups clam broth
- Cream as desired
Instructions
- Place clams in large pot. Cover with cold water. Simmer until clams open. Remove. Strain liquid reserve. Cool and chop clams.
- Render salt pork. Remove. Add onions and celery. Sauté until softened. Dust with flour to form roux. Cook 2-3 minutes. Add clam broth and warm milk. Whisk to avoid lumping. Add thyme, potatoes, clam meat and salt pork. Simmer until potatoes are cooked. Finish with cream, salt and pepper.