Go Back
Print
Smaller
Normal
Larger
Newport Clam Chowder
Jon Davies
Print Recipe
Course
Soup
Ingredients
1
dozen quahog clams
1
bunch celery medium dice reserve leaves and stalk end for steaming clams
4
potatoes peeled and diced
1
large Spanish onion diced
1
piece
approximately 8 ounces salt pork scored
Cut 1/8 inch into skin side in a crisscross pattern to prevent salt pork from curdling while rendering
2
ounces
butter
4
ounces
olive oil
2
cloves
garlic minced
plus 3 whole cloves
Fresh pepper to taste
1
tablespoon
chopped fresh thyme
1
cup
flour
2
cups
cream
Instructions
Rinse clams thoroughly. Place in large pot. Cover with 1 gallon water.
Add celery stalks and leaves, whole garlic and two bay leaves.
Cook clams over medium heat until clams open.
Strain liquid removing any shell fragments or dirt.
Cool clams and rough chop.
In heavy bottomed stockpot, over medium heat, render salt pork until crispy.
Remove, cool and dice. Into the rendered fat, add oil and butter.
Over med/high heat, add onions, celery and chopped garlic.
Sweat vegetables until translucent. (To sweat vegetables, sauté over low to medium heat to extract flavor without browning)
Put salt pork back into pot. Add flour to form compound roux. Slowly add clam juice, stirring constantly with wooden spoon to avoid lumping.
Add potatoes. Simmer over medium heat stirring often. Cook until potatoes are firm but tender.
Add cream, fresh thyme. Adjust seasoning with kosher salt and fresh ground black pepper.
Simmer ten minutes.
Serve. If thicker chowder is desired, bring to boil and whisk in ¼ cup roux. Simmer additionally to cook out flour taste.