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Tuesday, September 7, 2010

New England Clam Chowder

15 gr. butter
20 gr. salt pork
50 gr. onion, finely minced
30 gr. flour
650 ml. fish stock (150ml should be cold, 500ml should be warmed)

100 gr. potato, small dice
100g (1/3 small can) of clams with the juice
(Up to) 200 ml milk
50 ml 35% cream

Add butter to pot with salt pork over medium heat. Place in onions and stir occasionally until the onions are translucent (a.k.a. sweating). Turn heat off and add flour to the pot, and mix to mashed potato consistency. Place flour mixture in a new bowl and add in cool stock. Whisk well; there should be no lumps. When all is dissolved add in the warmed stock and mix. Place back in pot on high, stirring constantly. Bring to a boil. Turn on to low for 15min; after 10, add potatoes and clams. Turn heat up and season with salt and pepper. Add ~150mls milk to start but do not let boil. Add cream. Season to taste, and add the rest of the milk if you want.

4 comments:

  1. Mmm chowder. Nice site, too. Just dropping by to show my respect and support for a fellow blogger ;)

    ReplyDelete
  2. linkbucks sucks cock
    Clam Chowder does not

    ReplyDelete
  3. i love clam chowder! this looks delicious!
    Showing my support for a fellow blogger!

    ReplyDelete