This is my grandmother's recipe for clam chowder - used by my Mom and myself for over 80 years!!
Granny used Quahaugs** and her dimensions were 6 - 8 per person.
Adjust accordingly for the kind and size of clams you use.
clams | Steam in small amount of water until shells open. Drain, carefully saving juice, Discard shells chop clams fine (or leave whole if small). | |
onions butter or ... | In large pot, saute chopped onions (an amount equal to the clams) in butter (or bacon fat or salt pork or a combination of any) until soft but NOT brown. | |
potatoes clam water | Add diced potatoes, (1.5 - 2 times the amount of clams). Add clam water. Cook until potatoes are JUST tender. | |
butter flour | Make a roux of butter and flour - 1 tablespoon of flour for each 2 cups of liquid . Add to clam mixture and cook until slightly thickened. | |
milk/cream salt pepper | Add scalded milk and cream or milk or evaporated milk. Heat to boiling point. Add salt, pepper to taste. (Note: If you use canned clams, add 1 bottle of clam juice.) |
Recipe of Carolyn Elizabeth Glass - Jill Johnson's grandmother
** Quahaugs are large hard-shelled clams found on the East Coast. They vary in size from 1.5 to 6 inches wide. Those over 3 inches are considered "chowder" clams because they are tougher and need to be cooked.
Jill Johnson
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