Recipe is included below!
I am proud to say that this clam chowder recipe of mine has been an annual tradition that members of our church and Knights of Columbus Council insist that I make every year. This recipe is mine to share with you for your enjoyment!
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GunBlue490 New England Clam Chowder:
4 cans (6.5 oz.) Snow's chopped clams; drain and reserve juice
¼ lb. salt pork, diced 1/4” (cuts easier if frozen)
1 medium yellow onion, finely diced
1 bunch celery hearts, finely diced, discard white end
2-1/2 lbs. white Maine potatoes, peeled, cut into ½ inch cubes
1 qt. Half & Half
½ stick of butter
1 bottle clam juice (8 oz.)
1/3 cup all purpose flour
½ tsp. salt
½ tsp. white pepper
1 small bay leaf
1/8 tsp. dried thyme
Directions: (This recipe is half the one demonstrated in the video)
In 6 quart or larger stainless pot, gently brown the salt pork bits over low heat, until golden. Do not allow fat to smoke or burn.
Remove pork crisps with slotted spoon and set aside, leaving fat in pot.
Saute the onions and celery in the fat until most water has evaporated. Stir frequently.
Remove all contents from pot and set aside.
Melt butter in pot, then add flour, stirring to make a thick, smooth roux, scraping pan with flat wooden spatula. More butter may be added if roux gets too thick. Do not allow roux to brown.
Remove from heat to allow pot to cool for a minute; then add the reserved clam juice and the bottled clam juice and whisk into the roux until blended.
Return to heat and combine celery and onions to pot.
Add Half & Half. Use an immersion blender wand to reduce the celery and onions to a smooth consistency.
This wand really works!
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Add potatoes, salt and pepper, bay leaf, and thyme. If needed, add just enough water or more clam juice to barely cover potatoes during cooking.
Simmer potatoes gently over medium low heat, stirring often, until tender, about 20 minutes. Be sure to scrape bottom of pot frequently with wooden spatula to prevent sticking.
Add clams and pork bits (optional), and heat gently over medium heat, stirring often, until almost boiling.
Serve with Olde Cape Cod Oyster Crackers.