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48 hard
shell calms
3 cups
liquid (calm broth plus water)
1/4 lb
salt pork, diced
4 medium
onions, sliced thin
1 1/2 cup
canned tomatoes
2 leek,
chopped finely
2 stalks
celery (with leaves) chopped
2 carrot,
chopped
1/4 cup
chopped parsley
1/4 tsp
dried leaf thyme
1 bay leaf
2 tsp salt
1/2 tsp
pepper
pinch
nutmeg
4 large
potatoes, cut in 1/2" (1.25 cm) cubes
3 tbsp
butter
3 tbsp
flour
1 tbsp
Worcestershire sauce
dash
Tabasco
hard
crackers, optional |
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Method :
Scrub clams
with a stiff brush under running water to remove all sand. Wash in
several waters. Put 1/2" (1.25cm) boiling water in extra large kettle.
Add the calms, cover tightly and steam about 10 minutes or until shells
begin to open. Lift clams
out of kettle. Strain liquid left in pan through several thicknesses of
fine cheesecloth. Measure, add water to make 3 cups (750ml) liquid and
set aside. Loosen clams
from shells (add any liquid left in shells to strained clam liquid) and
chop half the clams coarsely.
Brown salt
pork lightly in a large heavy kettle. Add onions and cook gently until
golden, stirring constantly. Add the 3 cups (750ml) liquid, tomatoes,
leeks, celery, carrots, parsley, thyme, bay leaf, salt, pepper and
nutmeg. Bring to a boil. Add potatoes,
bring back to a boil. Turn down heat, cover and simmer until potatoes
are just tender, about 15 minutes. And chopped and whole clams. Combine
butter and flour in small heavy skillet, set over moderate heat and stir
constantly until golden brown. Stir into chowder, bit by bit, stirring
to blend after each addition. Stir in Worcestershire sauce and Tabasco.
Simmer 2 minutes. Crumble hard crackers into chowder if desired and
serve immediately.
Serves 4 - 6
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