New England Clam Chowder
To serve 6 to 8
V4 pound salt pork, cut into Vs-inch
dice
1 cup finely chopped onion
3 cups cold water
4 cups potatoes, cut into V4-inch dice
2 dozen shucked hard-shelled clams
with their juice, coarsely chopped.
or two 8-ounce cans chopped clams
,
(about 2 cups)
2 cups heavy or light cream
Vs teaspoon thyme
Salt
Freshly ground black pepper
2 tablespoons soft butter
Paprika
Over high heat, fry the diced salt pork in a heavy 2-quart saucepan, stirring constantly for about 3 minutes until a thin film of fat covers the
bottom of the pan. Reduce the heat to moderate, stir in the chopped
onion and cook together for about 5 minutes longer, stirring occasionally.
When the diced pork and onions turn a light golden brown, add 3 cups
of water and the diced potatoes. Bring to a boil over high heat, then reduce the heat and simmer with the pan half covered for about 15 minutes
until the potatoes are tender but not falling apart.
Add the chopped clams and their juices, the cream and thyme, and
heat almost to the boiling point. Then taste and season with as much salt
and pepper as you think it needs. Stir in the soft butter. Serve the chowder in large individual bowls with each portion dusted
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