Oyster House Clam Chowder
- 2 pounds potatoes, diced
- 64 ounces clam juice
- 4 pounds freshly cooked or frozen clams, diced
- 4 ounces salt pork
- 2 small onions, diced
- 8 ounces butter
- 2 ounces flour
- 32 ounces half-and-half, scalded
- Hot pepper sauce
- Oyster or Pilot crackers, for garnish
- Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the
clams, along with any surplus juice. Cook until tender, careful not to overcook
and toughen the clams. Set aside.
- Skin the salt pork, dice it, and sauté in a pan. Cook until rendered. Add onions
and sauté until translucent. Add butter, melt, and cook slightly. Add flour. If
mixture is too loose, add a little more flour. Cook until slightly colored.
- Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork
mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously
heated half-and-half to desired consistency. Season, to taste, with salt, pepper,
hot pepper sauce and Worcestershire sauce.
- Serve with Oyster or Pilot crackers.
Posted by LladyRusty at Recipe Goldmine 1/2/2002 11:32 am.
Source: Recipe used with permission from
Union Oyster House, Boston, MA From: Food Network
Program: Food Nation With Bobby Flay 11/20/2001 at 9:00 PM ET foodnetwork.com