Red lion inn clam chowder

Yield: 10 Servings

Measure Ingredient
24 \N Littleneck clams
1 teaspoon Salt
¼ teaspoon White pepper
¼ teaspoon Worcestershire sauce
2 \N Ribs celery; dice
¾ pounds Boiling potato; peel, dice
¼ pounds Salt pork; dice
1 medium Onion; dice
¼ cup All-purpose flour
3 cups Milk; scald
1 cup Half-and-half
¼ cup Fresh parsley; mince

In large pot over high heat combine clams, salt, pepper, Worcestershire and 4 cups water; bring to a boil. Cook until clams open, about 5 minutes.

Discard any clams that do not open. Using slotted spoon remove clams; reserve liquid. Remove meat from shells; return shells to pot with reserved liquid. Dice meat; set aside. Over low heat simmer liquid and shells 15 minutes. Strain liquid; discard shells. Return liquid to pot over high heat. Bring to a boil; reduce heat to low. Add celery and potatoes; cook until vegetables are just tender, 12-15 minutes. Strain; reserve liquid and vegetables separately. In same pot over medium heat cook pork until lightly browned, about 5 minutes. With slotted spoon remove pork; reserve. Reduce heat to medium. Add onion; cook until softened, about 5 minutes. Sprinkle flour over onion; cook, stirring constantly, until smooth 1-2 minutes. Add milk, half-and-half and reserved potatoes, celery, salt pork and clam meat; heat through 2-4 minutes. Sprinkle with parsley. 233 cal 15 gr fat; 58% fat. Source: Red Lion Inn, Stockbridge, MA. MM Waldine Van Geffen vghc42a@....

Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By VGHC42A WALDINE VAN GEFFEN Time: 12:28 PM on Apr 23, 1997

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