Dave's Classic Clear-Broth Clam Chowder
- 12 quahog clams scrubbed
- 4 slices salt pork diced
- 2 quarts stock or water
- 1 cup diced carrots
- 1 cup coarsely-chopped onion
- 1 cup diced celery
- 4 cups pared and cubed potatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly-ground black pepper
- 1 teaspoon thyme
- 1/2 teaspoon savory
- 1 tablespoon flour
- 1 tablespoon butter
Scrub the quahogs well with a stiff brush to remove external sand. (Don't worry too much about sand inside; quahogs are notoriously tight clams and don't pick up a lot of grit.)
Steam the clams in about a cup of water (or half a cup of water and half a cup of dry white wine) until they open. Discard any that remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them.
In a heavy stockpot, fry out salt pork until crisp. Add carrots, onion, and celery and saute gently just until the onion is transparent and amber. Add the water or stock and bring to a boil, then add potatoes, salt, and pepper. Simmer for ten minutes, then add herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few minutes and serve.
This recipe yields ?? servings.