National New England Clam Chowder Day – Master Chef Programs

January 21 is National New England Clam Chowder Day – how great is that?  My Master Chef students make this wonderful hearty soup.  Bacon or Salt Pork is a must.  I also tell my students to use Fresh Clams and never to use that bottled Clam Juice.
My next Master Chef Program starts Sunday, January 26 at 9:30 AM and I have a couple of seats left!  If you can’t make that one, I also have a Master Chef Program on Tuesday nights, starting February 4 at 6:30pm and I have 4 seats left.  Check out my website for payment plans and I look forward to teaching you all I know to make your culinary dreams come true.  Chef Eric Crowley
New England-Style Clam Chowder       Yield: 1 Quart
Chowder clams, washed                20-22 each
Water                                                  2-3 cups
Potatoes, medium dice                   5 ounces
Salt pork, minced to a paste           2 ounces
Onions, minced                                4 ounces
Flour                                                   1-2 ounces
Milk, scalded                                     10 ounces
Heavy cream, scalded                     2 ounces
Method:

1. Steam the clams in water in a covered pot, and remove them as they open.  Strain the broth through a fine chinois and reserve it.
2. Pick, chop and reserve the clams.
3. Cook the potatoes in the clam broth until they are tender.  Reserve the potatoes and broth separately.
4. Render the salt pork in a soup pot; add the onions and sweat until they are translucent.  Do not let the onions brown.
5. Add the flour, making a roux.  Cook until the roux is blond in color.
6. Add the reserved broth gradually and incorporate it completely.  Work out any lumps that might form.
7. Simmer for 40-50 minutes, skimming the surface as needed.
8. Add the milk, cream, clams and potatoes.
9. Adjust the seasoning with salt, white pepper, Tabasco and Worcestershire sauces.

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