Prep 20 mins
Cook 1 hr
This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.
- 4 quarts littleneck clams, well-scrubbed
- 1 cup water
- 1 clove garlic, minced
- 2 ounces salt pork, finely chopped
- 2 cups onions, chopped
- 3 tablespoons all-purpose flour
- 4 1⁄2 cups clam broth
- 3 cups fish stock
- 1 1⁄2 lbs potatoes, peeled and diced
- 2 cups light cream
- oyster crackers (optional)
- Bring water to boil in large covered saucepot.
- Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
- Drain clams, reserving the broth.
- Strain the broth through coffee filters/cheesecloth to remove grit.
- Remove the clams from their shells, chop finely.
- In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
- Using a slotted spoon, remove the"cracklings" and reserve them.
- Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
- Add in flour; cook for 3 minutes, stirring constantly.
- Add the reserved clam broth, the 4-1/2 c.
- of clam broth and the fish stock; whisk to remove lumps.
- Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
- Stir in the clams, salt pork and the light cream.
- Heat chowder to desired temperature.
- Serve with oyster crackers.