The best new england clam chowder
Yield: 6 Servings
Ingredients:
- 1/4 lb Butter (1 stick)
- 1 c Chopped onions
- 1 c Chopped celery
- 1/2 c Flour
- 4 c Clam juice heated
- 2 oz Salt pork scored
- 2 Bouillon cubes
- 12 oz Chopped clams
- 2 c Boiled
Instructions:
diced potatoes Saute the onion and celery in the butter until the onion is tranlucent. Add the flour to make a roux stirring well. Add the heated clam juice slowly stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12 1992] Posted by Fred Peters.
