The Gosnold’s New England Clam Chowder
A thick and creamy clam chowder, which is actually best served the day after it is made. Reheat in a double boiler but don’t let it boil. –The Gosnold Arms, New Harbor, Maine
Yield: Serves 6-8
- 3 cups medium-diced potatoes
- 2 ounces salt pork
- 2 ounces butter
- 6 ounces medium-diced onions
- 2 ounces flour
- 1/8 teaspoon white pepper
- 3 cups clam juice
- 2 cups light cream
- 2 cans (10 ounces each) sliced baby clams
InstructionsBoil potatoes until tender but firm. Process salt pork in a food processor or blender to the consistency of soft butter.
In 4-quart saucepan melt salt pork and butter. Add onions and cook over medium heat until transparent. Add flour and white pepper and cook this roux for 2-3 minutes. Do not brown.
While roux is cooking, heat clam juice and cream, being careful not to boil. Slowly add this hot liquid to the roux, cooking until thickened. Do not allow to boil. Add potatoes and canned clams, including the broth clams are packed in, and simmer for 10 minutes.