New England Clam Chowder
- Yield 8 servings
This recipe is by William Coyne, Executive Chef at The Union Oyster House in Boston, MA.
- 1 quart clam juice
- 1 pound potatoes, diced
- 2 pounds fresh or frozen clams, diced
- 2 ounces salt pork, skinned and diced
- 1 small onion, diced
- 2 ribs celery, minced
- 1/2 cup (1 stick) butter
- 1/4 cup (or more) flour
- 2 cups (about) half-and-half, warmed
- Salt and pepper to taste
- Tabasco sauce to taste
- Worcestershire sauce to taste
- Oyster or chowder crackers
- Combine the clam juice and potatoes in a saucepan. Bring to a boil. Reduce the heat to low. Simmer until the potatoes are tender.
- Add the clams with their juices. Simmer until tender; do not overcook. Remove from the heat; set aside.
- Saute the salt pork in a pan until rendered. Add the onion and celery. Cook until tender. Add the butter. Heat until melted and cook slightly. Stir in the flour. cook until the flour is lightly browned. If the roux is too thin, add a little more flour.
- Bring the clam mixture to a boil. Stir in the roux mixture. Return to a boil. Cook until thickened, stirring constantly. Add enough of the half-and-half to reach the desired consistency. Season with salt, pepper, Tabasco sauce and Worcestershire sauce. Serve with crackers.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)