Mrs hussey's chowder

1 Servings

Ingredients

Quantity Ingredient
4 Dozen Manila or small littleneck clams; scrubbed, then shucked over a bowl to catch clam juice (up to 6)
2 slices Salt pork; cut into small pieces (about 1/4 cup)
1 cup Cracker crumbs; such as Carr's Water Crackers, crushed with rolling pin
4 teaspoons Unsalted butter
Cayenne pepper to taste

Directions

This most basic of all chowders is constructed following Ishmael's description in MOBY DICK. To make it, do not use crackers with salted tops or the result will be unbearably saline. An easy way to shuck clams is to spread them on a baking sheet and place them in the freezer just long enough for the shells to begin opening. Then use a clam knife to separate the shells.

Strain clam juice. Measure clams and liquid and add enough water to make 4 cups. Cook salt pork over medium heat in large saucepan 3 to 5 minutes or until fat is rendered and pork is browned. Add clams and liquid, and heat, stirring, over medium heat until clams are tender, about 5 minutes.

Meanwhile, spread a layer of cracker crumbs in bottom of 4 bowls. Cut butter into small pieces and divide it evenly among bowls. Season clam mixture with cayenne. With slotted spoon, distribute clams evenly among bowls. Ladle boiling liquid over clams. Makes 4 servings NOTE: Cooking clams or fish too long makes it tough.

Posted to recipelu-digest Volume 01 Number 357 by ncanty@... (Nadia I Canty) on Dec 11, 1997

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