Clam Chowder

By jeaninemg

from Union Oyster House, Boston

Ingredients

• 10 C clam juice
• 2 # baking potatoes, diced
• 4 # fresh clams, shelled and diced
• 1/4 # salt pork, diced
• 1 C butter
• 1 C flour
• 2 pints half and half
• salt and pepper
• dash hot pepper sauce
• dash Worcestershire sauce

Preparation

Step 1

Bring potatoes and clam juice to boil, cook until potatoes are tender (about 10 - 15 minutes). Add the clams and liquid. Cook 5 minutes. Set aside.

Cook pork in sauté pan until rendered. Add the onions and cook until transparent. Add butter and allow to melt. Add flour and cook until slightly colored.

Bring clams and juice and potatoes back to boil. Gradually stir in the cooked roux. Bring to rolling boil to thicken. Stir continuously while cooking. Add the half and half to the soup. Adjust the seasoning and add a dah of hot pepper sauce and Worcestershire sauce before serving.