Clam Chowder

prep time:: 0 min

Serving size: 4

ingredients

3 oz salt pork -- finely diced
1 1/2 C small-diced yellow onion
6 C small-diced baking potatoes -- like russets
2 C milk
1 can clams - (6 1/2 oz) -- drained, and
juice reserved
12 Little Neck clams
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
Chopped fresh parsley -- for garnish
Sour cream -- for garnish
Grape tomatoes -- halved, for garnish

directions

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

This recipe yields 4 large servings.

Source: “GOOD EATS with Alton Brown - (Show # EA-1E05) - from the TV FOOD NETWORK” S(Formatted for MC7): “10-13-2003 by Joe Comiskey - Mad’s Recipe Emporium” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 234 Calories; 21g Fat (81.6% calories from fat); 5g Protein; 6g Carbohydrate; 0g Dietary Fiber; 35mg Cholesterol; 363mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Source: Alton Brown