Clam Chowder Part 2

Minorcan chowder is found in Florida. It is made with a datil pepper and has a tomato based broth.



Here is my clam chowder recipe:



3 ounces of salt pork diced

1 cup of yellow onion diced

4 or 5 russet potatoes cut into 1/2 inch cubes

1 can of clams and juice

2 cups of milk

Kosher salt

black pepper

parsley for a garnish



Get you heavy stock pot and render the fat out of the salt pork. Remove the salt pork but keep the fat. Sweat the onion in the pork fat until tender. Add the potatoes and milk. Bring to a boil and cook until the potatoes are soft. Drain the clams and add the juice to the pot. Now time to season with salt and pepper.



Finely chop the drained clams and add them to the pot. Check for salt and pepper seasoning and adjust accordingly. Continue to cook for a minute or two. Some cooks use a stick mixer to puree the soup but I don't, I want it chunky and hearty.



Serve hot, garnish with parsley.