This is a recipe I got from my stepmother, Lois, which we make as a Christmas-time tradition. However, it's so good, we make it any time throughout the year.
This chowder is more on the soup side with a light broth and cream.
2 TBS BUTTER ¼ POUND SALT PORK, DICED 1 CUP GREEN ONIONS OR LEEKS, MINCED 1 CLOVE GARLIC, MINCED 3 CUPS CHICKEN STOCK 2 ½ CUPS POTATOES, DICED (ADD MORE AS MUCH AS BROTH WILL COVER) 1 BAY LEAF ¼ TSP THYME ⅛ TSP ALLSPICE ¼ TSP BLACK PEPPER 3 CANS CLAMS, MINCED (WITH JUICE), 7 ½ OUNCE 1 BOTTLE CAM JUICE, 8 OUNCES 1 ½ CUP HALF AND HALF ½ CUP HEAVY CREAM
1. MELT THE BUTTER THEN ADD THE SALT PORK, ONIONS (OR LEEKS), AND GARLIC; SAUTÉ UNTIL THE ONIONS ARE SOFT. 2. ADD THE CHICKEN STOCK, DICED POTATOES, BAY LEAF, THYME, ALLSPICE, AND BLACK PEPPER; BRING TO A BOIL AND COOK UNTIL THE POTATOES ARE DONE, BUT STILL FIRM. 3. REDUCE THE HEAT TO SIMMER AND ADD THE CLAMS AND JUICE; SIMMER UNTIL THE CLAMS ARE HEATED THROUGH. 4. ADD THE HALF AND HALF AND HEAVY CREAM; SLOWLY HEAT TO PREVENT CURDLING. 5. REMOVE THE BAY LEAF, SEASON WITH SALT TO TASTE, SERVE WITH SPRINKLING OF PAPRIKA, SLIVERED GREEN ONIONS, AND BUTTER BITS.
Matthew 28:19-20 Go ye therefore, and teach all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Ghost: Teaching them to observe all things whatsoever I have commanded you: and lo, I am with you always, even unto the end of the world. Amen.
This is a recipe I got from my stepmother, Lois, which we make as a Christmas-time tradition. However, it's so good, we make it any time throughout the year.
This chowder is more on the soup side with a light broth and cream.
2 TBS BUTTER
¼ POUND SALT PORK, DICED
1 CUP GREEN ONIONS OR LEEKS, MINCED
1 CLOVE GARLIC, MINCED
3 CUPS CHICKEN STOCK
2 ½ CUPS POTATOES, DICED (ADD MORE AS MUCH AS BROTH WILL COVER)
1 BAY LEAF
¼ TSP THYME
⅛ TSP ALLSPICE
¼ TSP BLACK PEPPER
3 CANS CLAMS, MINCED (WITH JUICE), 7 ½ OUNCE
1 BOTTLE CAM JUICE, 8 OUNCES
1 ½ CUP HALF AND HALF
½ CUP HEAVY CREAM
1. MELT THE BUTTER THEN ADD THE SALT PORK, ONIONS (OR LEEKS), AND GARLIC; SAUTÉ UNTIL THE ONIONS ARE SOFT.
2. ADD THE CHICKEN STOCK, DICED POTATOES, BAY LEAF, THYME, ALLSPICE, AND BLACK PEPPER; BRING TO A BOIL AND COOK UNTIL THE POTATOES ARE DONE, BUT STILL FIRM.
3. REDUCE THE HEAT TO SIMMER AND ADD THE CLAMS AND JUICE; SIMMER UNTIL THE CLAMS ARE HEATED THROUGH.
4. ADD THE HALF AND HALF AND HEAVY CREAM; SLOWLY HEAT TO PREVENT CURDLING.
5. REMOVE THE BAY LEAF, SEASON WITH SALT TO TASTE, SERVE WITH SPRINKLING OF PAPRIKA, SLIVERED GREEN ONIONS, AND BUTTER BITS.