Posted Friday, May 14, 2010
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Michael P. Sokolowski
Chef and owner of Sokolowski’s University Inn
5 cups diced potatoes (skin on optional)
1 large diced onion
3 cups chopped celery
1 piece salt pork (around 5 ounces)
3-4 Tbsp cooking oil
4 ounces all purpose flour
5 cans chopped clams - 6.5 ounce cans (Geisha Brand is what I found in store)
2 8-ounce bottles clam juice
2 cups heavy cream
1/2 lb thick sliced bacon sliced and diced thin
1 Tbsp clam, shrimp or seafood base for flavor (optional but does add great flavor)
chopped chives for garnish
In a pot that will fit the diced potatoes cover with water and cook until fork tender (about 30 minutes). In another pot (8 quart) put oil, pork fat, celery and onion and cook (medium heat) until vegetables are tender but not over done (about 20 minutes). Remove pork fat from pot. Open cans of chopped clams and reserve all the liquid from the cans in a bowl. Drain potatoes and add to your onion and celery mix, stirring together.
Combine flour with clam liquid and whisk together making sure that it is lump free. Stir into celery/onion mixture along with the two bottles of clam juice and cook over medium heat.
Cube the pork fat and add it into a frying pan with the sliced bacon. Cook until tender but not overdone. Remove from pan and save bacon grease for future cooking.
Add chopped clams, bacon, 2 cups heavy cream, and flavoring base to the chowder and bring to a slow boil. It is vital that you stir this chowder constantly. Any cream based dish with flour in it can easily scorch.
After chowder reaches desired temperature, garnish with chopped chives or scallions. Serve with coarse bread or oyster cracers. Serves 6 to 8 people.
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