Recipe courtesy of Michael Lomonaco
Episode: Chowders
Yield:
2 to 2 1/2 quarts chowder
Level:
Easy

Ingredients

Directions

In a heavy bottomed pot place the salt pork and cook over low-medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

Categories:

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

East Hampton Clam Chowder

Recipe courtesy of Ina Garten

Steamed Clams

Recipe courtesy of Robert Irvine

Junior's Sugar-Free New York Cheesecake

Recipe courtesy of Junior's Restaurant

Grilled Korean-Style Skirt Steak

Recipe courtesy of Food Network Kitchen

White BBQ Sauce (Alabama Style)

Recipe courtesy of Food Network

New England Style Clam Chowder

Recipe courtesy of Michael Lomonaco

New England-Style "Clam Chowder"

Recipe courtesy of Brian Lofink

Donna's New England Style Clam Chowder

Recipe courtesy of Donna Driscoll

New England Clam Chowder

Recipe courtesy of Gail Matthews

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.