New England Clam Chowder
Photo: Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia., Public domain
New England clam chowder is a thick, milky soup built on rendered salt pork and a light flour roux. Here the tough parts of the clam are browned in the pork fat with the onion, so the base tastes of the sea and smoke before any milk goes in. The scalded milk goes in at the end and is never boiled, which keeps the soup smooth and creamy.
Instructions
If you are using frozen clams, drain them and keep the liquid. Cut the tough parts of the clams away from the soft parts and set the two aside separately.
Cook the diced salt pork in a heavy iron pot until it is brown and crisp. Lift the pork out and leave the fat in the pot.
Add the tough clam pieces and the onion to the hot fat. Sauté until the onion turns light brown.
Stir in the flour, then pour in the boiling water slowly while stirring. Add the salt, pepper and diced potato.
Cover the pot and simmer gently for about 10 minutes, until the potato is tender when pierced with a fork.
Add the soft parts of the clams along with their reserved liquid.
Just before serving, stir in the scalded milk and the butter. Heat the chowder through without letting it boil.
Serve it piping hot with oyster crackers or soda crackers.
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