Provided by Food Network
Time 1h20m
Yield 2 to 2 1/2 quarts chowder.
Number Of Ingredients 11
Steps:
- In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
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Touseif Raza
[email protected]★★★★★
Suman Tmg
[email protected]This looks amazing. Can't wait to try it this weekend!
RustyGunz 37
[email protected]This chowder was delicious! I made it for my family last night and they all loved it. The recipe was easy to follow and the chowder turned out perfectly. I will definitely be making this again.
Santosh Karki
[email protected]This clam chowder is the best I've ever had! I've tried many different recipes over the years, but this one is by far my favorite. The flavors are rich and complex, and the chowder is thick and creamy. I especially love the addition of bacon and corn