***Ingredient) 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)
***Method
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
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