New England Clam Chowder

Portions: 24

U.S.

Metric

Ingredients

Procedure

2 qt

2 L

Canned, minced clams, with their juice, or fresh shucked clams, with their juice (see note) Water

1.

Drain the clams but reserve the juice. If you are using fresh clams, chop them, being sure to save all the juice.

2.

Combine the juice and water in a saucepan. Bring to a boil.

112 qt

1.5 L

3.

Remove from the heat and keep the liquid hot for step 7.

10 oz

300 g

Salt pork, ground or cut into fine dice

4.

In a heavy saucepot or stockpot, render the salt pork over medium heat.

1 lb

4 oz

500 g 125 g

Onions, small dice Flour

5.

Add the onions and cook slowly until they are soft, but do not brown.

2 lb

1 kg

Potatoes, small dice

6.

Add the flour and stir to make a roux. Cook the roux slowly

for 3-4 minutes, but do not let it brown.

7. Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth.

8. Add the potatoes. Simmer until tender. (If you are using large, tough chowder clams, pass them once through a grinder and add them with the potatoes.)

212 qt 1 cup to taste to taste

2.5 L 250 mL to taste to taste

Milk, hot Heavy cream, hot Salt

White pepper

9. Stir in the clams and the hot milk and cream. Heat gently, but do not boil.

10. Season to taste with salt and white pepper.

Per serving:

Calories, 300; Protein, 16 g; Fat, 17 g (52% cal.); Cholesterol, 65 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 350 mg.

Note: If whole clams in the shell are used, you will need about 8-10 qt (8-10 L). Scrub them well. Combine with the 15i2 qt (11-2 L) water in a stockpot and simmer until the shells are open. Remove the clams from the shells and chop. Strain the liquid.

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