New england style clam chowder

4 servings

Ingredients

Quantity Ingredient
¼ pounds Salt pork, finely minced
1 large Onion, chopped, about 1 cup
2 Celery stalks, chopped,
About 1 cup
1 large Leek, white and light green
Part only, well washed,
Chopped, about
1 Cup
2 tablespoons Flour
1 quart Hot water
1 pounds Russet potatoes, peeled and
Cubed
1 quart Milk
Salt and pepper to taste
2 Dozen chowder clams steamed
Open, chopped, cleaned and
Their juices
Reserved
Oyster crackers

Directions

In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning.

Serve with oyster crackers.

Yield: 2 to 2½ quarts chowder.

MICHAEL'S PLACE SHOW #ML1B09

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