New England Clam Chowder
Makes 4 servings
Ingredients:
1/4 pound salt pork, rind removed, pork cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 large potatoes, cut into 1/2-inch dice
Water
1 pint fresh shucked clams in liquor
1-1/2 cups half and half or 1 (12-ounce) can evaporated milk, undiluted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Additional whole milk
Common crackers or soda crackers
Method:
In a medium-sized heavy skillet, cook salt pork until crisp. Meanwhile, in a mediumsized saucepan, simmer onion and potatoes in water to cover 10 minutes.
Add clams and cook 10 minutes longer. Add salt pork. Reduce heat to low. Add half and half or evaporated milk, salt, pepper, butter and additional whole milk, as desired.
Heat through; do not boil. Serve over split crackers.
Note:
The word "chowder" is thought to be derived from the French copper pot "la chaudiere." An old French custom was to greet a homecoming fisherman with a feast cooked in the pot. The tradition carried over to the eastern Canadian and New England coast where "la chaudiere" became "chowder."
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