Chowder

[Pilar]

Clam Chowder
(2) cups water or clam juice
(2) cups 2% milk
(2) cups 1/2 & 1/2 cream
(1) stick of butter
(3) celery stalks
(1) large yellow onion
(4) large white potatoes or Idaho russets
(3) cloves garlic
(2) Bay leaves
(15) cockles or Razor clams
2 tbsp Worcestershire Sauce
Salt and pepper to taste
1/2 cup all purpose flour
(1) lump of salt pork. (usually about a pound)

Cube the salt pork and render in a fry pan. Keep pouring the fat off and reserve some of it, until the chunks are small and brown, crispy. Meanwhile, chop all the vegetables. Onion and celery chop small, Potatoes chop about 1/2 of them small and the rest is 1/2" chunks. Peel, smash and chop the garlic real fine.

Clean and chop the clams. If the necks are tough, beat them with a meat hammer and then chop into chunks.

In a large pot, at least a gallon, add water clams, bay leaves and taters. Heat through until it boils. Turn it down and simmer until the small tater chunks are soft.

While this goes on wash the vegetables (celery and onion) and drain. Combine flour, salt and pepper in a large bowl. You can also use Cajun seasoning, garlic salt, celery salt, or whatever other spices you favor. Use only a little or it will overpower the other stuff. Go easy on the salt because the salt pork is very salty. Dredge the veggies in the flour and then fry about a cup at a time in some of the reserved fat from the salt pork. Add a tablespoon of butter and some of the chopped garlic for flavor to each pan full of veggies. Turn several times, brown the flour on the veggies and set aside.

Once the potatoes are cooked add the veggies, salt pork, milk and cream to the big pot. Heat through and stir gently, do not boil! Once it gets hot add 2 tbsp Worcestershire and stir in. Top the soup with the remaining butter and let it melt.

I made this last night and we ate it all in one sitting. No Tupperware to clean! Gotta love it.

Peace,
Johnboy