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
- 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.
- Pick, chop and reserve the clams.
- Cook the potatoes in the clam broth until they are tender. Reserve the potatoes and broth separately.
- Render the salt pork in a soup pot; add the onions and sweat until they are translucent. Do not let the onions brown.
- Add the flour, making a roux. Cook until the roux is blond in color.
- Add the reserved broth gradually and incorporate it completely. Work out any lumps that might form.
- Simmer for 40-50 minutes, skimming the surface as needed.
- Add the milk, cream, clams and potatoes.
- Adjust the seasoning with salt, white pepper, Tabasco and Worcestershire sauces.
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