Ingredients
- Steam
- 4 pounds littleneck clams, about 1 2/3 cups cooked, chopped
- 1 clove garlic, chopped
- 1 cup water
- Saute
- 2 ounces salt pork, finely chopped
- 3 anchovies, minced
- 2 cups onions, minced
- 3 tablespoons flour
- 1 1/2 pounds red potatoes, peeled, diced into 1/2 inch cubes
- 4 1/2 cups clam juice
- 3 cups fish stock
- 8 ounces light cream, (1 cups)
- 8 ounces heavy cream, (1 cup)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
How to Make
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Step 1: Scrub clams well under cold running water.
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Step 2: Place in a large pot along with garlic and water.
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Step 3: Steam clams just until opened, about 6 to 10 minutes, depending on their size.
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Step 4: Drain and shell clams, reserving broth (there should be about 4 cups).
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Step 5: Mince clam flesh and set aside.
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Step 6: Strain clam broth through cheesecloth and set aside.
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Step 7: In a large soup pot, fry salt pork over medium heat until crisp.
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Step 8: Remove cracklings and set aside.
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Step 9: Add onions and anchovies.
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Step 10: Saute in fat over medium heat, stirring frequently, until cooked through but not browned, about 6 minutes.
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Step 11: Stir in flour and lightly season, and cook, stirring, 3 minutes.
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Step 12: Add reserved clam broth and fish stock and whisk to remove any flour lumps.
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Step 13: Bring liquid to boil, add potatoes, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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Step 14: Stir in reserved clams, salt pork cracklings and cream and 1/2 and 1/2.
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Step 15: Season to taste.
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Step 16: Heat chowder until hot.
We hope you enjoy this recipe!
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