Ingredients
4 quarts littleneck clams
(this will yield about 1 ⅔
cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 ½ pounds potatoes,
peeled and diced into ½ inch cubes
4 ½ cups clam broth
3 cups fish stock
2 cups light cream
oyster crackers (optional)
Directions
- First, clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon
their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. - Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps.
- Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers
on the side.
