Mary's clam chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Salt pork, or bacon, chopped |
| 1 | small | Clove garlic, diced fine |
| 1 | Maui onion, diced | |
| 1 | large | Stalk celery, diced |
| 2 | larges | Potatoes, large dice |
| ¼ | cup | Flour |
| 1 | can | (10 oz) clam broth |
| 2 | cans | (8 oz) clams, baby, res. liquid |
| ¼ | cup | Butter |
| 2 | cups | Heavy cream |
| Freshly ground black pepper, to taste | ||
| Salt, to taste | ||
| 1 | dash | Thyme, or to taste |
| Parsley, optional OR | ||
| Chives, optional | ||
Directions
Cook diced salt pork (or bacon) over medium heat until browned. Remove salt pork pieces and add diced garlic, celery, onions and potatoes. Saute for about 5 minutes. Remove veggies to a holding bowl. Add flour to the dripping and continue cooking for about 1-2 minutes over medium heat. While constantly stirring, add the reserved liquid from the clams and 1 can of clam broth (juice). Bring to a boil. Add the veggies and cook over low heat for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams, butter and cream. Season to taste. Bring chowder back to, but not quite, a boil. Remove from heat. Garnish with fresh parsley or chives.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Jul 11, 1997