Mary's Clam Chowder

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Title: Mary's Clam Chowder
Yield: 1 Servings
Categories: Seafood, Family


1/4 lb Salt pork, or bacon, chopped
1 sm Clove garlic, diced fine
1 Maui onion, diced
1 lg Stalk celery, diced
2 lg Potatoes, large dice
1/4 c Flour
1 cn (10 oz) clam broth
2 cn (8 oz) clams, baby, res.
1/4 c Butter
2 c Heavy cream
Freshly ground black pepper,
-to taste
Salt, to taste
1 ds Thyme, or to taste
Parsley, optional OR
Chives, optional

Cook diced salt pork (or bacon) over medium heat until browned. Remove salt
pork pieces and add diced garlic, celery, onions and potatoes. Saute for
about 5 minutes. Remove veggies to a holding bowl. Add flour to the
dripping and continue cooking for about 1-2 minutes over medium heat. While
constantly stirring, add the reserved liquid from the clams and 1 can of
clam broth (juice). Bring to a boil. Add the veggies and cook over low heat
for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams,
butter and cream. Season to taste. Bring chowder back to, but not quite, a
boil. Remove from heat. Garnish with fresh parsley or chives.

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter
by (MS MARY E SPERO) on Jul 11, 1997