New England Clam Chowder 2

By GratefulSea

Ingredients

• 3 oz salt pork or bacon, cut into a small dice
• 4 large poatoes, cut into a small dice
• 1 large yellow onion, diced
• 1 cup diced carrots
• 2-3 cups whole milk
• 4 (6.5 oz) cans chopped clams; reserve liquid
• 1-2 cans whole clams, as desired
• 1/4 cup chopped parsley
• season to taste with: kosher salt, ground black pepper, Worcestershire Sauce, Tabasco Sauce, cream Sherry, cayenne pepper

Details

Servings 10

Preparation

Step 1

Using a heavy-bottom dutch oven or saucepan, render the salt pork or bacon until it is crisp; then discard, leaving the fat behind. Sauté the onion, potatoes, and carrot until onions are transparent.

Cover the vegetables with two to three cups of whole milk and bring it to a boil. Reduce heat, and let it simmer until the vegetables are tender, about 20 minutes.

Remove about one-third of the vegetables to return to the soup later. Add about a cup of the reserved clam juice. Using a stick (immersion) blender, puree the mixture until thick and smooth.

Season the soup to taste with about 1 tsp salt, 3/4 tsp pepper, 2 Tblsp sherry, hot sauce, 1 tsp Worcestershire, and 1/4 tsp cayenne. Add the clams and the reserved vegetables, along with about 1/4-cup of chopped parsley, and heat through.