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Coach's Clam Chowder
Makes 6 servings
*4 1/2 lbs. littleneck clams, well scrubbed
*4 oz. salt pork, minced
*1 large onion, chopped
*3 tbls. flour
*4 cups clam broth (or combination of broth drained from clams and bottled clam juice)
*3 cups milk
*1 1/2 lbs. potatoes, peeled and diced
*1 bay leaf
*salt and pepper, to taste
*2 tbls. unsalted butter
*2 tbls. fresh dill, chopped
*oyster crackers
1Place scrubbed clams in large pot and add 1 cup water. Cover and cook over med-high heat until clams open up, about 8-10 minutes. Discard any clams that do not open.
2When cooled, remove clams from shells and discard shells. Chop clams coarsley. NOTE: Strain any juices from the pot and reserve.
3In a large stock pot, cook the salt pork until fat is rendered and pork is crispy. Remove pork with slotted spoon and drain well on paper towels.
4Add onion to fat in pot and saute until softened. Add flour and stir. Gently whisk in clam broth and milk; bring to boil.
5Add diced potatoes and bay leaf. Reduce to medium heat and simmer uncovered, stirring occasionally, about 10 minutes.
6Add chopped clams and simmer 10 more minutes until potatoes are tender.
7Remove bay leaf and season with salt and pepper. Let cool for 1 hour (or refrigerate up to 2 days).
8When ready to serve, add dill and reheat gently over medium-low heat, being careful not to boil. Add butter, stirring until melted. Adjust seasonings, if necessary.
9NOTE: Transfer to crock pot to keep constant temperature during the game. Invite guests to help themselves during 1st half.
10Serve with oyster crackers and sprinkle with pork bits, if you like.