This is from a recipe sent to me from the Union Oyster House in Boston, MA.
41 Union Street, Boston, MA 02108 617-227-2750.
The two best clam chowders in Boston are from here and Legal Seafood. This recipe is a chunky chowder, while Legal Seafood’s is creamier.
Makes 2 quarts
2oz salt pork
1 small onion, diced
1/2 cup butter
2 ribs celery, minced
2 lbs fresh (or frozen) clams, diced
1 qt clam juice
1 lb potatoes, diced
2 cups Half & Half, warmed
salt, pepper, Tabasco, Worcestershire - to taste
bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.
Note: do not overcook or clams will be tough.
skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.
Serve with oyster or pilot crackers.