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The Heron's Clam Chowder
Recipe By : The Florida Cookbook, Voltz & Stuart
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Clams
Amount Measure Ingredient -- Preparation Method
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1/4 pound salt pork -- diced
1 cup onion -- chopped
1 cup celery -- diced
4 cups potato -- peeled & diced
water
4 cups clams -- minced
2 tablespoons flour
12 ounces evaporated milk
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
dash hot pepper sauce
1 cup light cream or half-and-half -- or as needed
Saute the salt pork until crisp in a large Dutch oven. Skim out the pork
bits with a slotted spoon & set aside. Add the onions and celery to the
drippings, mix well, then add the potatoes and 1/2 cup water or enough to
almost cover the vegetables. Cover & simmer 18-20 minutes, until the
potatoes and other vegetables are soft. Add the clams & bring to a boil.
Blend the flour with 1/2 cup water until smooth. Add the flour mixture to
the soup & cook, stirring, until smooth & thickened, about 2 minutes. Stir
in the evaporated milk, butter, salt, pepper, thyme, rosemary, pepper
sauce, and the reserved pork bits. Heat, but do not boil. Taste & add
more salt, pepper or seasonings, if needed. Ladle into warmed soup bowls
and add light cream or half-and-half to thin as wished.
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Per serving: 411 Calories; 28g Fat (62% calories from fat); 20g Protein;
19g Carbohydrate; 90mg Cholesterol; 938mg Sodium
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