| Back to: Recipe HomeSoups/Stews Recipes | Printable View |
Coach's Clam Chowder
Ingredients
| * | 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 |
Instructions
| 1 | Place 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. |
| 2 | When cooled, remove clams from shells and discard shells. Chop clams coarsley. NOTE: Strain any juices from the pot and reserve. |
| 3 | In 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. |
| 4 | Add onion to fat in pot and saute until softened. Add flour and stir. Gently whisk in clam broth and milk; bring to boil. |
| 5 | Add diced potatoes and bay leaf. Reduce to medium heat and simmer uncovered, stirring occasionally, about 10 minutes. |
| 6 | Add chopped clams and simmer 10 more minutes until potatoes are tender. |
| 7 | Remove bay leaf and season with salt and pepper. Let cool for 1 hour (or refrigerate up to 2 days). |
| 8 | When 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. |
| 9 | NOTE: Transfer to crock pot to keep constant temperature during the game. Invite guests to help themselves during 1st half. |
| 10 | Serve with oyster crackers and sprinkle with pork bits, if you like. |