new_england_clam_chowder
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new_england_clam_chowder [2022/03/23 12:36] jforbes |
new_england_clam_chowder [2022/07/05 14:41] (current) jforbes |
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| - 2 1/2 pounds live cherrystone or littleneck clams | - 2 1/2 pounds live cherrystone or littleneck clams | ||
| - 1/2 pound salt pork or bacon, cut into 1/2-inch cubes | - 1/2 pound salt pork or bacon, cut into 1/2-inch cubes | ||
| - | - 2 tablespoons butter | + | - 3 tablespoons butter |
| - 1 medium onion, finely chopped (about 1 cup) | - 1 medium onion, finely chopped (about 1 cup) | ||
| - 2 stalks celery, finely chopped (about 1 cup) | - 2 stalks celery, finely chopped (about 1 cup) | ||
| - | - 2 tablespoons flour | + | - 3 tablespoons flour |
| - 1 1/2 cups clam juice (make your own when steaming the clams) | - 1 1/2 cups clam juice (make your own when steaming the clams) | ||
| - 1 quart whole milk | - 1 quart whole milk | ||
| Line 24: | Line 24: | ||
| - Chop and reserve the clams | - Chop and reserve the clams | ||
| - Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, | - Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, | ||
| - | - Add butter, onion, and celery. Continue to cook, stirring occasionally, | + | - Add butter, onion, and celery. |
| + | - Continue to cook, stirring occasionally, | ||
| - Add flour and stir to combine. | - Add flour and stir to combine. | ||
| - Add clam juice and stir to combine. | - Add clam juice and stir to combine. | ||
new_england_clam_chowder.1648053360.txt.gz · Last modified: 2022/03/23 12:36 by jforbes