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The Original Locke-Ober's New England Clam Chowder Recipe
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The Original Locke-Ober's New England Clam
For the stock:
12 quahogs, washed well to remove sand
2 stalks celery, diced
1 medium onion, diced
1/2 clove garlic, minced
1 small bay leaf
1/4 c. parsley stems
1 1/2 qts. cold water
1 c. diced raw potatoes
For the chowder:
2 oz. ground salt pork
1 small onion, diced small
1 stalk celery, diced small
1 leek, diced small
1/4 c. flour
2 c. light cream
Salt and pepper, to tastecw-3To make the stock: Place all
ingredients except the potatoes in a stock pot and simmer slowly for
20 minutes. Remove the quahogs and set aside to let cool. Pass the
stock through a fine strainer. Add the potatoes to the stock and
cook slowly until tender.
To make the chowder: Place the salt pork, onion, celery and leek in
a saucepan and cook slowly until the vegetables are tender. Add the
flour and simmer for 5 minutes. Add the hot stock and potatoes, and
blend. Continue to simmer for 15 minutes.
Open the cooked quahogs. Chop into small pieces, and add to the
stock and potatoes. In a separate saucepan, scald the cream by
bringing it almost to the boiling point. Finish the chowder by
stirring in the scalded cream. Add salt and pepper to taste.
Makes approximately 2 quarts.
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