I don't see any replies yet so heres my basic for~1gal+
4oz rendered bacon or salt pork fat
4oz butter
1lb white mirepoix-sm dice celery, leek, onion
8oz flour
3/4gal clam stock
Sachet-bay, fresh thyme,pcorns
diced potatoes, russets
~1qt half&half
fresh clams steamed or canned clams/liquor reserved for stock
s&p to taste
chopped fresh thyme to finish
Method
Sweat mirepoix in fats, add flour to form roux & cook out a few minutes
Slowly add clam stock, whisking to incorporate, add sachet & simmer, stirring frequently to avoid sticking/burning
Add diced potatoes & cook until tender
Finish with 1/2-1/2, clams, thyme-adjust thickness if needed w/ dairy or clam juice.
Adjust seasoning-watch to not oversalt due to pork fat and clam juice.
I find using all pork fat gives the chowder too much of a bacon flavor, why i use butter also for the roux.
I also will use 1/2-1/2 or even milk, cream tastes too rich for me.
Add cooked clams to finish or they will toughen.
I prefer fresh thyme to flavor my chowders.
hth, danny  |