How To Make Clam Chowder

Learn How To Make Clam Chowder at Little Tips!

Clam Chowder Recipe.

• Hard shell clams; 48
• Liquid (clam broth plus water); 3 cups or 750ml
• Salt pork, diced; 1/4 lb or 115g
• Onions, sliced thin; 4 medium
• Canned tomatoes; 1 1/2 cups or 375ml
• Leeks, chopped finely; 2
• Celery (with leaves), chopped; 2 stalks
• Carrots, chopped; 2
• Chopped parsley; 1/4 cup or 60ml
• Dried leaf thyme; 1/4 tsp or 1ml
• Bay leaf; 1
• Salt; 2 tsp or 10ml
• Pepper; 1/2 tsp or 2ml
• Nutmeg; pinch
• Potatoes, cut in 1/2 inch (1.25cm) cubes; 4 large
• Butter; 3 tbsp or 45ml
• Flour; 3 tbsp or 45ml
• Worcestershire sauce; 1 tbsp or 15ml
• Tabasco; dash
• Hard crackers (optional)

Scrub clams with a stiff brush under running water to remove all sand.
Wash in several waters.
Put 1/2 inch (1.25m) boiling water in extra large kettle.
Add the clams, cover tightly and steam about 10 minutes or until shells begin to open.

Lift clams out of the kettle.
Strain liquid left in pan through several thicknesses of fine cheesecloth.
Measure, add water to make 3 cups (750ml) liquid and set aside.

Loosen clams from shells (add any liquid left in shells to strained clam liquid) and chop half the clams coarsely.

Brown salt pork lightly in large heavy kettle.
Add onions and cook gently until golden, stirring constantly.
Add the 3 cups (750ml) liquid, tomatoes, leeks, celery, carrots, parsley, thyme, bay leaf, salt, pepper, and nutmeg.
Bring to a boil.

Add potatoes, bring back to a boil.
Turn down heat, cover and simmer until potatoes are just tender, about 15 minutes.
Add chopped and whole clams.

Combine butter and flour in a small heavy skillet, set over moderate heat and stir constantly until golden brown.
Stir into chowder, bit by bit, stirring to blend after each addition.
Stir in Worcestershire sauce and Tabasco.
Simmer 2 minutes.
Crumble hard crackers into chowder if desired and serve immediately.

Serves up to 8 persons.

Hope this helps!

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