Black Dog Chowder
(and don't ask me how long it took to get that dog in the pot...)
(This is from the Black Dog Tavern on Martha's Vineyard...)
2 oz of salt pork, rind removed. I sometimes substitute bacon. Crisp the bacon and leave in the pan.
2 cups diced onion
1 cup diced celery
3 cups diced potatoes (I use 3 lg cans of diced potatoes)
1 tsp dried thyme
1 tsp ground black pepper
4 cups shelled quahogs w/ juice (about 6 pound in shells).
I use 4 cans of whole or chopped clams. Save the juice in the cans and add to soup with the potatoes... If extra juice needed I use bottled clam juice.
1/2 cup salted butter
1/2 cup flour
1 1/2 quarts of light cream
Pinch of red pepper flakes
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Dice the salt pork or bacon in a large pot til translucent.
Add the onions and celery and saute for 5 min.
Pour in about 1 1/2 cups of the juice from the clams and add potatoes and seasonings.
Simmer mixture until potatoes are tender. About 10 min. (if you are using canned potatoes you don't have to wait - they are already cooked... )
Melt the butter in a saucepan. Add the flour and cook on low heat for 5 min. Stirring often, this is your roux. DO NOT BURN!!!
When the potatoes are tender add the clams to the large pot and simmer for 2 min.
Stir in the roux and continue simmering for another 5 min. The mixture will be very thick so stir often to prevent it from burning.
Scald the cream in a saucepan until bubbles form on the edges and then add it to the chowder base
I serve it w/ oyster crackers, and some paprika sprinkled on top. The BD serves it with a dollup of butter in it...
I actually thought it was too cute.
Connie
Gay
