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					                      Pat’s Northwestern Clam Chowder
          as presented by Pat Densmore at the 2008 Working Waterfront Festival

Chowder ingredients:
3 cans diced or minced clams
4 large Potatoes
1 small package of Pepper Bacon, thick sliced, (12 oz)
1/2 gallon milk
1 Qt. 1/2 & 1/2
1 Onion
1 C. Flour
1 stick butter

Dice potatoes about 1/2" square. Put them into the pot with just enough water to
cover, add a 1/8 tsp. salt and bring to slow boil, about 10 minuntes or until potatoes
can be pierced with a fork but not mushy. While the potatoes are cooking slice
bacon into 1/2" strips. Fry till just brown and drain excess grease off into colander
and discard or set aside for other uses. Dice onion and sauté with butter till
translucent, set aside. Open clams, or grind if fresh, separate juice. When potatoes
are done drain off 1/2 of remaining water. Add enough milk to cover potatoes, 1/2
& 1/2, clam juice, 1/4 stick of butter, bacon, and onion to the potatoes. Return to
stove and simmer until hot, about 10 min., stir occasionally. Add clams. While
the chowder is heating up, mix 1 cup of milk and 1/2 C, flour for thickening. Stir
into chowder until mixed and smooth. If you want a thicker chowder repeat this
step. Continue simmering chowder, stirring occasionally so it doesn't stick to pot,
another 10 min. Add salt to taste. Serve with rolls, toast, or crackers.

                             WORKING WATERFRONT FESTIVAL
     c/o Community Economic Development Center • P.O. Box 6553 • New Bedford, MA 02742-6553
                      Tel/Fax 508-993-8894 •