Barbara Bretton

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New England Style Clam Chowder

(Recipe courtesy of Michael Lomonaco, chef of the sadly gone Windows on the World. That wonderful restaurant, and that wonderful tower, were the scene of many happy memories. It's been six months since the tragedy of 9/11 but the pain and sorrow remain fresh.)


1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Oyster crackers


In a heavy bottomed pot place the salt pork and cook over low-medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning.


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