Back Bay Clam ChowderPosted in : Soups on by : Daphne
Scrub the clams well. Put them into a large kettle with the boiling water, cover tightly, and steam quickly until the shells are opened. Remove the clams from the shell and chop, chopping the hard part finely, leaving the soft part large. Reserve the clam liquor.
Put the minced salt pork into a kettle and try it out. Drain off the pork drippings. Add the potatoes, onion and clam liquor. Simmer for 15 minutes. Add the clams and simmer 20 minutes, or until the corners of the potato cubes become rounded.
Melt the fat, blend in the flour, and add the milk. Cook to a smooth, thin white sauce. Add to the clam mixture, mix well and serve at once with pilot crackers.
It is essential to serve as soon as possible after combining the milk and clam mixture. Add more salt if necessary. Do not let the chowder boil after adding the milk.
This recipe yields 4 servings.