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1/4 lb Salt pork, or bacon, chopped
1 sm Clove garlic, diced fine
1 Maui onion, diced
1 lg Stalk celery, diced
2 lg Potatoes, large dice
1/4 c Flour
1 cn (10 oz) clam broth
2 cn (8 oz) clams, baby, res. liquid
1/4 c Butter
2 c Heavy cream
Freshly ground black pepper, to taste
Salt, to taste
1 ds Thyme, or to taste
Parsley, optional OR
Cook diced salt pork (or bacon) over medium heat until browned. Remove salt pork pieces and add diced garlic, celery, onions and potatoes. Saute for about 5 minutes. Remove veggies to a holding bowl. Add flour to the dripping and continue cooking for about 1-2 minutes over medium heat. While constantly stirring, add the reserved liquid from the clams and 1 can of clam broth (juice). Bring to a boil. Add the veggies and cook over low heat for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams, butter and cream. Season to taste. Bring chowder back to, but not quite, a boil. Remove from heat. Garnish with fresh parsley or chives.
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