- 8
- 15 mins
- 60 mins
Ingredients
- 1 pound potatoes, peeled and diced
- 1 quart clam juice
- 3 cups clams, chopped
- 2 ounces salt pork (or bacon)
- 1 onion, diced
- 2 stalks celery, diced
- 1/2 cup butter
- 1/4 cup King Arthur flour
- 2 cups half and half
- salt and pepper to taste
- pinch Tabasco, to taste
- pinch Worcestershire sauce, to taste
Preparation
Step 1
In a large stockpot, bring the clam juice to a boil. Add the potatoes and cook until they are soft.
While the potatoes are cooking, make a roux by cooking the diced salt pork over low heist until all the fat is rendered. Add the onion and celery to the pan and cook until the onion is translucent. Add the flour and cook, stirring constantly for 4-5 minutes. If the mixture is too runny, add a little flour.
Start warming the half-and-half in a double boiler over low heat.
Add the chopped clams to the potato mixture and bring to a boil. Add the cooked roux. Bring to a boil, stirring often to prevent lumping.
Stir in the warm half-and-half until the chowder reaches the desired consistency. Season with salt, pepper, Tabasco sauce and Worcestershire sauce.
Serve immediately with oyster crackers.