Recipe: Boston Clam Chowder

Boston Clam Chowder
soc.retirement/Jack Rhondeau Jr

Here is a recipe that I've used for years that is excellent. In our area, fresh clams are not always available but they do sell frozen clams in 1 lb. blocks which work quite well.

There are probably as many different ideas of what constitutes good clam chowder, as there are people who eat it. :>)

This is a England style clam chowder.

1/2 cup butter, melted
1/2 cup all-purpose flour
1/2 cup bacon ends
2 1/2 cups diced fine onion
2 1/2 cups diced fine celery
1 cup shredded carrots
4 cups clam juice
1 1/2 cup of potatoes, 1/2-inch cubes
4 cups chopped clams with juice
2 cups hot milk
2 1/2 cups hot, heavy cream
4 only 1 oz. Jiggers Dry Cooking Sherry

In a sauce pan, melt the butter over low heat. Stir constantly and incorporate the flour into the melted butter. This makes roux. Cook this for four (4) minutes on medium heat, stirring all the time. Do not let it brown. Remove from heat. If thicker brother is desired, increase the quantities accordingly.

In soup pot, cook bacon until lightly browned. Remove bacon and drain on absorbent paper. Add onion and celery and cook slowly until they are sweated and soft, but don't let them brown. Add clam juice and bring to a boil.

With a whisk, slowly beat the roux into the boiling clam juice. Add the roux a bit at a time. Bring to a boil, stirring all of the time to make sure no flour lumps occur. Boil for 10 minutes.

Cook the potatoes separately until they are still firm and not quite done. Drain the liquid and add the potatoes to the soup.

Add clams, milk, and cream. Heat gently, don't let it boil. Season to taste with salt and pepper. Simmer and stir often to keep from sticking. If you want to add additional liquid, you can use unsalted chicken broth or potato water.