Union Oyster House Clam Chowder

Union Oyster House Clam Chowder
Touristy? Yes, but one of the best chowdahs in all of Boston.
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Ingredients
  1. 2oz salt pork
  2. 1 small onion, diced
  3. 1/2 cup butter
  4. 2 ribs celery, minced
  5. 2 lbs fresh (or frozen) clams, diced
  6. 1/2 cup flour
  7. 1 qt clam juice
  8. 1 lb potatoes, diced
  9. 2 cups Half & Half, warmed
  10. Salt, pepper, Tabasco, Worcestershire - to taste
Instructions
  1. Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside. Note: do not overcook or clams will be tough.
  2. Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
  3. Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir.
  4. Add previously heated half & half to desired consistency. Season to taste. (I usually add 1/4 tsp of salt, cracked pepper and three shakes of Worcestershire)
Notes
  1. Serve with oyster or pilot crackers.
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