Clam Chowder
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Bring the potatoes and the clam juice to the boil
2
Cook until the potatoes are tender, about 10 to 15 minutes
3
Add the clams and any of their liquid
4
Cook about 5 minutes
5
Set aside
6
Add the pork to a saute pan and cook over low heat until rendered
7
Add the onions and cook until transparent
8
Add the butter and allow it to melt
9
Add the flour and cook until slightly colored
10
Add a bit more flour if necessary if the mixture is too soft
11
Bring the clams, juice and potatoes back to the boil
12
Gradually stir in the cooked roux
13
Bring to a rolling boil to thicken
14
Stir continuously while cooking
15
Beat the half and half and add to the soup
16
It may not be necessary to use all the half-and-half; the soup should be thick
17
Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving