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my clam chowder...
6 pounds littleneck clams
1 garlic clove
1 cup water
1/8 pounds salt pork; finely chopped
2 cups chopped onions
3 tbsp flour
3 cups fish stock
1 1/2 pounds boiling potatoes - peeled and cut into 1/2" cubes
2 cups whipping cream or condensed milk
oyster crackers
scrub clams well under cold running water - place in a large steamer along with garlic & 2" water - steam clams just until opened, about 6 to 10 minutes, depending on their size - drain and shell throwing out any with broken shells reserving broth (there should be about 4 cups) - mince clam flesh & set aside - strain clam broth through cheesecloth or coffe filters & set aside
in a large pot fry salt pork over medium heat until crisp - remove the cracklings & set aside - add onions & saute in fat over medium heat stirring frequently until cooked through but not browned, about 6 minutes - stir in flour & cook, stirring, 3 minutes - add reserved clam broth & fish stock & whisk to remove any flour lumps
bring liquid to boil - add potatoes then reduce heat & simmer until potatoes are tender, about 15 minutes - stir in reserved clams, salt pork cracklings, cream & pepper to taste - heat chowder until hot - DO NOT LET IT BOIL!!!
serve in large soup bowls with a little tarragon sprinkled over the top & oyster crackers on the side
serves 8
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