IT’S FRIDAY AND IT’S COOL THAT SCREAMS CLAM CHOWDER TO ME

Chowder lovers and cooks claim their chowder is award winnin which equates to the best; I am not going to break tradition.  KNOW THAT THE RECIPE BELOW IS THE AWARD WINNING BEST!

cans-of-clams

AFTER YOU CUT OPEN THESE CANS YOUR WORK IS JUST ABOUT DONE

 

1/4 pound sliced and fried salt pork, 1 large chopped white onion, 5 medium russet potatoes, peeled and diced, 3 chopped garlic cloves, 2 chopped stalks celery, 2 (8 ounce) jars clam juice,  2 (6 1/2 ounce) cans minced clams, 1 (6 1/2 ounce) can chop clams,  1/4 cup flour, 2 cups milk, 1 quart heavy whipping cream, 1 stick butter,  1 teaspoon Worcestershire sauce, 1/4 teaspoon dried thyme, 2 bay leaves, salt and pepper to taste, served with parsley  and oyster crackers.

In a skillet fry the salt por til crisp.  Remove from skillet and cut into small chucks, set aside.  Add butter, to the skillet after the butter melts add the onions, add onions, garlic, and celery, saute til the onions are clear. In a cup add the flour and 1 cup of milk, stir with a whisk until the flour is smooth, NO LUMPS, set aside. Dump everything from the skillet and the salt pork into a to a large heavy pot.  Add clam juice and potatoes cover and simmer until the potatoes are tender.  Add the remaining ingredients, include the flour mixture, except the parsley and crackers.  Bring to a boil reduce heat to a simmer and cook for another 10 minutes.  Taste, add salt and pepper as needed  It’s time to eat!

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