CookEat Recipe
Clam Chowder
Tomato-red clam chowder with potato dice and cracker thickening.
Method
Steps
Step 1
Select eight large live quahog clams and 28 g raw lean salt pork.
Step 2
Chop very fine two medium white onions, two soup-celery branches, two leeks and the pork.
Step 3
Heat one tablespoon butter; add these chopped inputs and gently cook ten minutes while stirring with a wooden spoon.
Step 4
Pour in 2,370 mL hot water and boil for sixteen minutes.
Step 5
Peel three good-sized raw potatoes and cut small dice.
Step 6
Wash in cold water, drain well, add to the soup and boil for about six minutes.
Step 7
Rinse the clams separately before adding them to the soup water.
Step 8
Shuck the same eight clams hygienically, remove grit and very finely chop all their meat.
Step 9
Reserve all the natural clam liquor and strain it if gritty.
Step 10
Add meat and all same recovered liquor with three good-sized peeled red tomatoes cut small pieces, two tablespoons worcestershire, six drops tabasco, two saltspoons thyme (half teaspoon), one teaspoon salt and one saltspoon pepper (quarter teaspoon).
Step 11
Mix well and briskly boil for about thirty minutes, verifying at least 74 °C throughout.
Step 12
Add six soda crackers crushed into the soup and one teaspoon finely chopped parsley.
Step 13
Mix lightly and boil ten minutes more.
Step 14
Pour into a soup tureen and serve hot.
Step 15
Let the crackers soften in the soup.
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