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Thick And Creamy Boston Clam Chowder Recipe

by Global Cookbook

Ingredients

1/4 lb salt pork finely minced 1 lrg onion minced 1/4 c. flour 3 c. lowfat milk 4 c. clam liquor or possibly broth or possibly juice or possibly     a combination, see * Note* 1 1/2 lb baking potatoes peeled, diced 1 lrg bay leaf broken in half

2 tsp dry thyme     (or possibly 2 tbspns minced fresh thyme) 3 c. coarsely-minced hard-shell clams 2 c. half-and-half or possibly light cream     Salt to taste     Freshly-grnd black pepper to taste 1 Tbsp. butter

Directions

1. Note: You can buy minced fresh clams from a fish market or possibly use 5 qts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle till they open, 5 to 15 min, depending on size. Then scrape out the clam meat and chop or possibly cut it with scissors into cranberry-size pcs. Pour cooking liquid into a glass measuring c., let any mud settle and pour off clean broth. This is clam liquor.
2. In a large kettle or possibly soup pot, cook salt pork over medium heat till fat is rendered and pork bits are crispy, about 10 min. Remove pork with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot.
3. Add in onion to drippings and cook, stirring frequently, till it begins to soften, about 6 min. Sprinkle on flour and cook, stirring, 2 min. Add in lowfat milk and clam liquor, whisking till smooth. Add in potatoes, bay leaf and dry thyme and cook uncovered till potatoes are almost tender, 10 min.
4. Add in clams and fresh thyme (if using) and stir in half-and-half. Continue to simmer till potatoes are tender, about 5 more min. Season with salt and pepper to taste. (Remove from the heat and let chowder sit, partly covered, at cold room temperature for at least 1 hour, or possibly chill for up to 2 days. Reheat gently, discarding the bay leaf.)
5. To serve, ladle chowder into soup bowls, add in a small square of butter and stir to swirl in. Sprinkle with reserved salt pork cracklings if you like.
6. This recipe yields 4 servings.
7. Comments: Here is a chowder in the classic Bostonian style; lightly thickened with flour, enriched with a bit of light cream, chock full of minced hard-shell clams and cubed potatoes and enhanced with a goodly sprinkling of thyme, the chowder herb. The recipe is adapted from the "Legal Sea Foods Cookbook" and is essentially the chowder which has been introducing legions of visitors to Boston's "specialty of the house" for a couple of decades.

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