Oyster House Clam Chowder
2 pounds potatoes, diced
64 ounces clam juice
4 pounds freshly cooked or frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
Hot pepper sauce
Oyster or Pilot crackers, for garnish
Bring potatoes and clam juice to a boil. Cook until potatoes are
done. Add the clams, along with any surplus juice. Cook until
tender, careful not to overcook and toughen the clams. Set aside.
Skin the salt pork, dice it, and sauté in a pan. Cook until
rendered. Add onions and sauté until translucent. Add 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 boil. Add cooked flour and
salt pork mixture. Sauce will thicken, so stir often. Bring to a
rolling boil. Add previously heated half-and-half to desired
consistency. Season, to taste, with salt, pepper, hot pepper sauce,
and Worcestershire sauce.
Serve with Oyster or Pilot crackers.
Source: Recipe courtesy of Union
Oyster House, Boston, MA