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Clam Chowder
Chef:  Janet Keller - San Antonio, TX          Category:  Main Dishes

2 oz. salt pork, finely chopped
2 cloves minced garlic
1 carrot, peeled and finely chopped
2 stalks celery, diced
2 medium onions, diced
2 leeks leeks, finely chopped
2 tablespoons all purpose flour
2 (6.5 oz.) cans minced clams
1 tablespoon dried parsley flakes
4 cups pototoes, peeled and diced raw
1 pint half and half
1 teaspoon salt
1/4 teaspoon pepper

Directions: In a large soup pot, saute salt pork. Add minced garlic to salt pork and lightly saute. Add finely chopped carrots, diced celery, diced onions, and chopped leeks. Cook until onions turn yellow. Stir flour into mixture. Drain clams. Add drained clam liquid into soup pot. Bring to boil, reduce heat, cover and simmer for 30 minutes. Add parsley flakes, diced potatoes, salt and pepper. Cook until potatoes are tender. Add clams the last 5 minutes. Before serving, add half and half. Heat until hot, but do not boil. Makes 4 generous servings.

Notes: A pat of butter can be placed on top of each bowl as it is served.