Difference between revisions of "Clam Chowder from Union Oyster House"
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| Line 5: | Line 5: | ||
Makes 2 quarts | Makes 2 quarts | ||
| − | + | =Ingredients= | |
| − | 2oz salt pork | + | *2oz salt pork |
| − | 1 small onion, diced | + | *1 small onion, diced |
| − | 1/2 cup butter | + | *1/2 cup butter |
| − | 2 ribs celery, minced | + | *2 ribs celery, minced |
| − | 2 lbs fresh (or frozen) clams, diced | + | *2 lbs fresh (or frozen) clams, diced |
| − | 1 qt clam juice | + | *1 qt clam juice |
| − | 1 lb potatoes, diced | + | *1 lb potatoes, diced |
| − | 2 cups Half & Half, warmed | + | *2 cups Half & Half, warmed |
| − | + | * salt, pepper, Tabasco, Worcestershire - to taste | |
| − | salt, pepper, Tabasco, Worcestershire - to taste | ||
| − | + | =Preparation= | |
| + | Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside. | ||
Note: do not overcook or clams will be tough. | Note: do not overcook or clams will be tough. | ||
| − | + | Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass 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 a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste. | Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste. | ||
Serve with oyster or pilot crackers. | Serve with oyster or pilot crackers. | ||
| + | |||
| + | =Notes= | ||
Yes. It's terrific. | Yes. It's terrific. | ||
Revision as of 12:48, 29 July 2008
This is from a recipe sent to me from the Union Oyster House in Boston, MA. 41 Union Street, Boston, MA 02108 617-227-2750.
The two best clam chowders in Boston are from here and Legal Seafood. This recipe is a chunky chowder, while Legal Seafood's is creamier.
Makes 2 quarts
Ingredients
- 2oz salt pork
- 1 small onion, diced
- 1/2 cup butter
- 2 ribs celery, minced
- 2 lbs fresh (or frozen) clams, diced
- 1 qt clam juice
- 1 lb potatoes, diced
- 2 cups Half & Half, warmed
- salt, pepper, Tabasco, Worcestershire - to taste
Preparation
Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.
Note: do not overcook or clams will be tough.
Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass 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 a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.
Serve with oyster or pilot crackers.
Notes
Yes. It's terrific.
But I gotta tell you, it's more fun to just walk in and order a bowl at the oyster bar. :-)
