| From the Kitchen |
Clam Chowder
1. Gently cook salt pork 7 minutes
After watching at least 10 videos on YouTube about making Clam Chowder, I distilled all
the information into my own recipe. Believe it or not, it hasn't any milk.
the information into my own recipe. Believe it or not, it hasn't any milk.
Gather ingredients:
4 slim slices of salt pork, sliced
3 cloves of garlic, sliced
1/2 onion cubed into small pieces
2 stalks celery, also cut into small pieces
3 Tbs. flour
1/2 stick butter
1 can minced clams, drained but save juice
1 can chopped clams, drained but save juice
1 9 oz. bottle clam juice
4 slim slices of salt pork, sliced
3 cloves of garlic, sliced
1/2 onion cubed into small pieces
2 stalks celery, also cut into small pieces
3 Tbs. flour
1/2 stick butter
1 can minced clams, drained but save juice
1 can chopped clams, drained but save juice
1 9 oz. bottle clam juice
2. Add onion to the pot
3. Add chopped garlic and celery
to pot and slowly cook about 7
minutes on medium-low heat.
to pot and slowly cook about 7
minutes on medium-low heat.
4. 1/2 stick butter, let it slowly melt,
then add 3 tablespoons flourr and
slowly cook 3 minutes. Keep
temperature low in the pot, making
a roux. Do not let butter brown.
then add 3 tablespoons flourr and
slowly cook 3 minutes. Keep
temperature low in the pot, making
a roux. Do not let butter brown.
2. Add onion to the pot
5. Add potatoes to the pot and
clam juice, drained juice from
clams, and about 1 cup water.
Cook slowly for 25 minutes until
nice and thick and the potatoes are
done. Add clams at the very end,
and heat until perfect, about 3
minutes more.
clam juice, drained juice from
clams, and about 1 cup water.
Cook slowly for 25 minutes until
nice and thick and the potatoes are
done. Add clams at the very end,
and heat until perfect, about 3
minutes more.