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 saute in a pan. Cook until rendered. Add onions and saute 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.
Recipe courtesy of Union Oyster House, Boston, MA