FISHERMAN'S WHARF-STYLE CLAM CHOWDER

Fisherman's Wharf-Style Clam Chowder image

Number Of Ingredients 13

2 tablespoons diced salt pork or 1 strip bacon
1 medium yellow onion finely chopped
1 stalk celery diced
2 tablespoons all prupose flour
2 cups clam juice
1 medium potato peeled and diced
1/4 teaspoon dried thyme
1 cup fresh or canned chopped clams
1 cup heavy cream
salt to taste
black pepper to taste
2 drops Tabasco sauces
1 to 1 3/4 pound Bread Bowl

Steps:

1. Place the salt pork in a medium pot over medium heat. While stirring, cook the pork for 2 minutes or until crisp. Transfer to a plate and set aside. 2. Without cleaning the pot, add the onion and celery. Sauté over medium-low heat for 5 minutes, or until the onions are translucent and the celery begins to soften. 3. Sprinkle the flour over the onion-celery mixture, and stir to form a paste. Add the clam juice, potato, and thyme. Increase the heat and bring the ingredients to a boil. Reduce the heat to low, and simmer covered for 15 minutes, or until the potatoes are tender. 4. Add the clams to the pot, and stir in the cream. Continue to simmer (do not allow the mixture to boil) for 5 minutes, or thick and creamy. Add the salt, pepper, and Tabasco sauce. 5. Spoon the chowder into the bread bowl, garnish with salt pork, and serve.

Nutrition Facts : Nutritional Facts Serves