Boston Clam Chowder: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 dozen soft-shell clams, shucked
2 ounces salt pork, diced
1-1/2 cups onion, sliced
6 cups diced pototo
2 small bay leaves, crumbled
4 cups milk, scalded
2 cups cream, room temperature
3 tablespoons butter
2 tablespoons flour
1 tablespoon salt
freshly ground black pepper
Strain clams, keep liquor. Mince hard part of clams, chop soft part coursely. Saute salt pork until golden brown. Add minced clams, onion, potato, bay leaves, salt and pepper, and 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add clam liquor, plus enough water to make 3 cups. Add chopped clams, milk, cream, and butter blended with flour. Simmer for 20 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 dozen soft-shell clams, shucked
2 ounces salt pork, diced
1-1/2 cups onion, sliced
6 cups diced pototo
2 small bay leaves, crumbled
4 cups milk, scalded
2 cups cream, room temperature
3 tablespoons butter
2 tablespoons flour
1 tablespoon salt
freshly ground black pepper
Strain clams, keep liquor. Mince hard part of clams, chop soft part coursely. Saute salt pork until golden brown. Add minced clams, onion, potato, bay leaves, salt and pepper, and 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add clam liquor, plus enough water to make 3 cups. Add chopped clams, milk, cream, and butter blended with flour. Simmer for 20 minutes.
Serves 6.
