Recipe courtesy of Captain Parker’s Pub.
- 2 ounces salt pork, cut in chunks
- ¾ pound all-purpose flour
- ¾ pound sweet butter, plus ¼ pound
- 4 cups chopped onions
- 1 ½ cups celery, chopped
- 1 pinch dry thyme
- 1 teaspoon celery seed
- 1 bay leaf
- 1 quart water
- 3 russet potatoes, peeled and diced
- 6 ounces clam base (recommended: Minors)
- 1 quart fresh chopped clams and their juice
- 1 quart light cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 ½ minutes. Meanwhile, make roux with the same amounts of butter and flour. Add ¾ pound of flour to ¾ pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until roux is nice and hot. In a heavy bottomed pot, put the remaining ¼ pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out.
- Add the onion, celery and herbs, let it sauté for 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don’t stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux.
- Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not to thick or thin.