Paul McDowell's Recipe	Boston Clam Chowder

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Boston Clam Chowder

Source: Chef Paul McDowell, Noah's Ark

Yield: 4 quarts, 10 to 12 servings

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Ingredients

• 4 oz salt pork, chopped fine

• 2 medium Bermuda onions, chopped fine

• 1 qt fresh peeled white potatoes, cut in 1/4 in dices

• 1/4 cup flour

• 1 qt hot water

• 1 lb frozen clam meat or 1 lb canned chopped clams in broth

• 1 qt fresh scalded milk

• 2 cups half and half, heated

• 1 tsp MSG

• Salt and pepper to taste

• 3 Tbsp hard butter

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Preparation

Place finely chopped salt pork in a heavy 6 quart pot and render slowly until light and crisp. Add chopped onions and cook a few minutes until limp. Add flour and cook slowly, a minute or two longer, so that the finished chowder will be white and creamy. Add hot water and stir with a wire whip; cook about 15 minutes. Add diced white potatoes and cook until potatoes are just tender. Poach the fresh or canned clams in their natural juices and add to pot. Add salt and pepper to taste, plus hard butter. Finish with scalded mild and half and half. Heat thoroughly, but do not boil.

Let sit an hour or so before serving so all the flavors can blend. Serve in large soup tureen with fresh pepper and saltine crackers or hot crusty salted hard bread.