I have always loved Hearty Clam Chowder, that is good clam chowder. The stuff that comes in the can, even the expensive stuff that comes in a can, just cannot compare to the soup you make yourself. Homemade soup is just richer and tastier.
On Fridays, I usually spend time with my good friend and we talk about the current political climate. Well, the weather climate was so bad that we decided not to meet. I was out already in it, and I mean, it was cold and very windy. The wind was so strong, I actually had to take cover under an awning and I thought it was going to bowl me over. I think this is one of the worst winter storms Los Angeles has had, at least in my many years here. When I got home, I was cold and wet and wanted something warm that would stick to my bones. Although I had originally planned on Lentil Soup with Cilantro, it just didn’t seem like it was a rib-sticking as I wanted, and I decided on Hearty Clam Chowder instead.
I am going to make another cold-weather dish, Boston Baked Beans, with the rest of the salt pork that I used in the Hearty Clam Chowder. Looks like I am prepared for this rainy winter in Southern California.
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Hearty Clam Chowder for a Stormy Winter Night
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Ingredients
- 1 can Minced clams
- 4 ounces salt pork diced
- 4 medium potatoes , peeled and diced
- ½ cup Onions, chopped
- 2 ½ cups milk
- 1 cup cream
- 3 tablespoons *all-purpose flour
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoon Tabasco
- ¼ teaspoon Nutmeg
Instructions
- Drain clams; reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.
- In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork and set aside.
- Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender.
- Stir in clams, 2 cups of the milk and the cream.
- Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly.
- Add salt pork. Cook 7 minutes more, or until thickened.
- Add Worcestershire sauce, nutmeg, and Tabasco. Serve with crusty French bread.
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