Captain Parker's Chowder
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
All-Purpose Flour4 cups
Onion (chopped)1.5 cups
Celery (chopped)1 pinch
Thyme (dry)1 tsp
Celery Seed1
Bay Leaf1 tsp
Salt1 tsp
Pepper (ground)Directions:
1
Put the salt pork on a plate and wrap in plastic
2
Cook in microwave for 2 1/2 minutes
3
Meanwhile, make roux with the same amounts of butter and flour
4
Add 3/4 pound of flour to 3/4 pound of the butter and stir
5
Make the roux pourable but not too loose or too thick
6
Begin to cook on low flame or in an oven until the roux is nice and hot
7
In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork
8
After the salt pork gets lightly browned, take the chunks out
9
Add the onion, celery and herbs, let it saute for about 5 minutes
10
Add water and potatoes and bring it to a boil
11
Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan
12
Add the clams and their juice
13
When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux
14
Turn the flame down a little and let simmer for approximately 5 minutes
15
Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin
16
Season with salt and pepper