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The Heron's Clam Chowder

RecipeSource: The Heron’s Clam Chowder RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook Mac * The Heron’s Clam Chowder Recipe By : The Florida Cookbook, Voltz & Stuart Serving Size : 6 Preparation Time :0:00 Categories : Seafood Clams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork -- diced 1 cup onion -- chopped 1 cup celery -- diced 4 cups potato -- peeled & diced water 4 cups clams -- minced 2 tablespoons flour 12 ounces evaporated milk 4 tablespoons butter 1 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary dash hot pepper sauce 1 cup light cream or half-and-half -- or as needed Saute the salt pork until crisp in a large Dutch oven. Skim out the pork bits with a slotted spoon & set aside. Add the onions and celery to the drippings, mix well, then add the potatoes and 1/2 cup water or enough to almost cover the vegetables. Cover & simmer 18-20 minutes, until the potatoes and other vegetables are soft. Add the clams & bring to a boil. Blend the flour with 1/2 cup water until smooth. Add the flour mixture to the soup & cook, stirring, until smooth & thickened, about 2 minutes. Stir in the evaporated milk, butter, salt, pepper, thyme, rosemary, pepper sauce, and the reserved pork bits. Heat, but do not boil. Taste & add more salt, pepper or seasonings, if needed. Ladle into warmed soup bowls and add light cream or half-and-half to thin as wished. - - - - - - - - - - - - - - - - - - Per serving: 411 Calories; 28g Fat (62% calories from fat); 20g Protein; 19g Carbohydrate; 90mg Cholesterol; 938mg Sodium

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