The Original Locke-Ober's New England Clam Chowder

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.