CLAM CHOWDER

SKILL LEVEL: Apprentice

PREP: 5 minutes

COOKING: 1 hour

MAKES: 4 servings

PAIRS WELL WITH: Rustic bread, spicy cured sausage, Versicolor Treat

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When it comes to a tasty Clam Chowder, it’s hard to find one better than this classic dish that originated with the human fishermen of Westfall. The salt pork provides a richness that complements the classic seafood aroma and flavor, so the balance is just right.

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¹ /₄ pound salt pork, diced small

2 medium-sized potatoes, peeled and chopped into bite-sized pieces

1 large shallot, chopped fine

1 teaspoon fresh or dried herbs, such as thyme, marjoram, etc.

Pinch of black pepper

One 10-ounce can baby clams

2 cups fish broth

Water to cover (2 to 4 cups)

1 cup milk

1 handful crushed water crackers or plain breadcrumbs

2 tablespoons butter

2 tablespoons flour

1. Line the bottom of a large saucepan with the diced salt pork. Now put a layer of potatoes on top of the salt pork, then a sprinkling of onion, herbs, and pepper, then a layer of clams. Pour the fish broth over, then add water to cover by about a half an inch.

2. Bring the chowder to a simmer, cover, and cook for 30 minutes. Then add the milk and crackers, and cook for another 10 minutes.

3. In a separate pan, melt the butter. Add the flour, and work together into a paste. Cook for a few minutes, then gradually add a ladle or two of the chowder broth, stirring quickly to combine into a thick soupy paste. Pour this back into the chowder pot, and cook for at least another 5 minutes to allow the chowder to thicken. Serve hot with extra crackers on the side.