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New England Clam & Corn Chowder


4-5 dozen live Manila clams (easy to get in Wash. state)
3 onions
½ lb salt pork (bacon is ok in a pinch)
1 cup whipping cream
1 bunch leeks
3 stalks celery
2 young carrots
3 large potatoes
1 cup fresh or canned corn kernels
handful of fresh parsley
pinch of thyme
2 bay leaves
pinch of nutmeg
Worcestershire sauce


Cut salt pork into ½ inch dice. Cut onions into ¼ inch dice. Brown pork slowly in a cast-iron skillet. Add onions and cook until golden. Wash clams, discarding any that are broken or gaping. Heat them slowly in a pan until they open. Discard any that don't open. Save juice, after straining to remove any sand. Chop half of the clams coarsely, and leave the other half whole.

Put pork, onions, clam juice and 1 quart boiling water into a big pot. Add leeks (chopped finely), celery (finely minced), the carrots (diced), the corn, the parsley (chopped), the thyme and bay leaves, 1 tsp salt, ½ tsp freshly ground black pepper, and a dash of nutmeg. Let come to a vigorous boil.

Reduce to a simmer, and add 1 cup scalded whipping cream and the potatoes, diced small. Make a roux by browning 2 tbsp flour in the same amount of butter; make it creamy and smooth by adding broth from the chowder pot. Put all the clams into the pot. Simmer slowly, stirring often, until potatoes are just tender. Stir in the roux. Add 1 tbsp Worcestershire sauce and a dash of Tabasco. Serve sizzling hot!

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