New England Clam Chowder

• 3 - 4 medium potatoes - peeled and diced into 1/2 inch cubes.
• 1/2 onion - chopped
• 1 strip of bacon, or 1 TBL bacon grease, or 1 TBL vegtable oil
• 1 can chopped or minced clams (with juice), about 6.5 oz
• 2 cups whole milk
• spices: celery seed (or celery salt), parsley, salt, black pepper

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1. Peel and dice potatoes. Try to make them uniform in size so they cook equally.



2. Chop bacon and render in deep saucepan, or use bacon grease or vegetable oil. Add onions and sizzle for about 5 minutes until they are translucent (but not browned)







3. Open can of clams but leave the top on. Drain the juice from the clams into the saucepan. Add diced potatoes. Add just enough water to bring liquid level up to top of potatoes. Shake potatoes down to make sure they're covered. The less water you use, the better the clam flavor will be.
4. Bring to boil on medium high heat. Add celery seed, parsley, and 1 tsp salt. Reduce heat to low and simmer for 10 minutes.



5. Prepare thickening (see below). At about 9 minutes into the simmering, add the chopped clams that you have saved after draining the clam juice in the earlier step. Then add the flour thickening and stir until the liquid turns into a thin paste. Continue stirring for 1 minute.



6. Add the 2 cups of milk, a pinch of black pepper, and another tsp of salt. Keep heat on medium low to low, stirring frequently, until the chowder begins to thicken. Be sure not to heat it up too fast or the hot burner will scald the milk and flour on the bottom of the pan. DO NOT BRING TO A BOIL



7. Turn off heat and serve when steaming hot.

Thickening (flour roux)

• Melt 2 TBL margarine in small cup in microwave. Then stir in enough flour to make a medium paste.
• OR - Add 1 heaping TBL flour to small cup and then slowly add water while stirring to make a medium paste.

November 2009