Clam Chowder
Makes 4 servings. Pairs well with: Rustic bread, spicy cured sausage, Versicolor Treat. When it comes to a tasty Clam Chowder, it's hard to find one better than this classic dish that originated with the human fishermen of Westfall. The salt pork provides a richness that complements the classic seafood aroma and flavor, so the balance is just right.
⏱️ Prep: 5 min🍳 Cook: 1 min
Ingredients
| 1/4 pound | 115 g | salt pork, diced small |
| 2 | medium-sized potatoes, peeled and chopped into bite-sized pieces | |
| 1 | large shallot, chopped fine | |
| 1 teaspoon | 5 ml | fresh or dried herbs, such as thyme, marjoram, etc. |
| Pinch | black pepper | |
| One 10-ounce | can baby clams | |
| 2 cups | 480 ml | fish broth |
| 2 to 4 cups | 480–960 ml | water to cover |
| 1 cup | 240 ml | milk |
| 1 handful | crushed water crackers or plain breadcrumbs | |
| 2 tablespoons | 30 ml | butter |
| 2 tablespoons | 30 ml | flour |
Instructions
- Line the bottom of a large saucepan with the diced salt pork. Now put a layer of potatoes on top of the salt pork, then a sprinkling of onion, herbs, and pepper, then a layer of clams. Pour the fish broth over, then add water to cover by about a half an inch.
- Bring the chowder to a simmer, cover, and cook for 30 minutes. Then add the milk and crackers, and cook for another 10 minutes.
- In a separate pan, melt the butter. Add the flour, and work together into a paste. Cook for a few minutes, then gradually add a ladle or two of the chowder broth, stirring quickly to combine into a thick soupy paste. Pour this back into the chowder pot, and cook for at least another 5 minutes to allow the chowder to thicken. Serve hot with extra crackers on the side.