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Back Bay Clam Chowder
Serves at least 6
1 quart shucked clams, juice reserved
3" cube of salt pork, diced
2 medium onions, finely chopped
5 Tbsp flour
3 to 4 large potatoes, peeled and cut into 3/4" cubes
4 cups Half and Half
water, enough to cover potatoes
flat leaf parsley for garnish, finely chopped
Heat the salt pork over medium heat in a heavy large saucepan. Cook until all the fat is rendered out. Remove the remaining rind from the pot with a slotted spoon.
Add the onion to the pot and saute for 3-4 minutes, or until soft. Add in the flour and stir constantly for about 3 minutes. Do not let the flour brown. Add the potatoes to the pot and cover them with the reserved clam juice. Add in enough water to cover the potatoes. Simmer for 20 minutes or until potatoes are done.
In a separate small sauce pan, heat the Half and Half until tiny bubbles begin to form around the edge of the pan. Add the Half and Half and the chopped clams to the main saucepan. Simmer gently for another 10 minutes. Season with salt and pepper.
Garnish with the parsley before serving.
Adapted from Coastal Cooking with John Shields by John Shields