4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ozs. salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2" cubes
4-1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Instructions:
Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes, depending
upon their size. Drain and shell the clams, reserving the broth. Mince the
clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6 minutes,
stirring frequently, or until cooked through but not browned. Stir in the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil,
add the potatoes, lower the heat, and simmer until the potatoes are cooked
through, about 15 minutes. Stir in the reserved clams, salt-pork cracklings,
and light cream. Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side.
Serves 8
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