New England Clam Chowder

Yield: 1 ½ Gallons

1 can (51 oz.) Chopped clams,

1 ½ qt Fish Stock

10 oz. Salt pork

1 lb. Onions, small dice

8 oz. Celery, small dice

8 oz. Flour

2 lb. Potatoes, small dice

2 ½ Qt Milk

1 C Cream

S&P To taste

Method

Drain the clams. If you are using fresh clams, chop them, being sure to save all the juice.
In a heavy sauce pot or stock pot, render the salt pork over medium heat.
Add the onions and celery and cook slowly until they are soft, but do not brown.
Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown.
Using a wire whip, slowly stir the clam liquid and stock into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth.
Add the potatoes. Simmer until tender.
Temper the milk and cream and add to the chowder. Heat thoroughly but do not boil.
Add the clams and heat but do not boil. Adjust seasoning and serve.

Corn Chowder

Yield: 1 ½ Gallons

4 oz. Olive oil

12 oz. Onion, small dice

8 oz. Celery, small dice

2 Garlic cloves, minced

4 oz. Flour

3 qt Corn Stock, made from cleaned cobs

8 oz. White wine

2 lb. Potatoes, medium dice

2 lb. Fresh corn

2 Bay leaves

½ C Basil, packed, chiffonade

4 C Heavy whipping cream

S&P To Taste

Method

Heat the oil in a heavy soup pot over moderate heat.
Add the onions, celery, and garlic.
Cook over moderate heat until nearly tender. Do not brown.
Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4 or 5 minutes, but do not let it brown.
Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth. Add the wine.
Add the potatoes and bay leaves. Simmer until the potatoes are tender.
Add the corn kernels and return the soup to a simmer.
Stir in the cream.
Season to taste with salt and pepper.
Garnish with basil