NEW ENGLAND-STYLE CLAM SHOWDER 201012055 YAN-NA

NEW ENGLAND-STYLE CLAM SHOWDER

Yield : 2

Ingredient - Quantity Top neck clams, washed well - 12ea Water, as needed - 11t Salt pork, minced to a paste - 45g Clarified butter -30ml Onions, minced -45g Celery, small dice -30g Flour - 45g Potatoes, russet, peeled, small dice -90g Heavy cream, scalded -240ml Milk scalded -240ml Salt - tt Pepper, black, ground -tt Tabasco Sauce -2ml Worcestershire Sauce, as needed -1ml

1. Steam the clams in the water in a covered pot until they open.

2. Decant and strain the broth through a filter or cheesecloth and reserve. Pick the clams and chop and reserve the meat.

3. Render the salt pork. Add clarified butter, onions and celery and sweat until they are translucent, about 6 to 7 minutes.

4. Add the flour and cook 5 to 6 minutes to make a blond roux.

5. Combine the reserved clam broth and enough additional water to make 1 gallon. Gradually add to the roux and incorporate completely, working out ant lumps. Simmer for 30minutes, skimming the surface as necessary.

6. Add the potatoes and simmer until tender.

7. Return the soup to a simmer. Add the reserved clams and strain the scalded cream into the soup. Adjust the seasoning with salt, Pepper, Tabasco, and Worcestershire.