Anne's Boston Style Clam Chowder
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces salt pork -- diced
1 medium onion -- diced
1/2 head cauliflower -- chopped
24 ounces clam juice -- See note
3 sprigs thyme
2 cups heavy whipping cream
16 ounces canned clams -- See note
2 packets Splenda -- Optional
1/2 teaspoon Tabasco sauce -- Optional
In a heavy-bottomed pan over medium high heat, fry the salt pork until fat
is rendered and salt pork is crispy (bacon may be substituted). Using a
slotted spoon, remove pork and set aside. Add onions and cook in fat until
onions are caramelized and soft. Reduce heat to medium.
Add cauliflower, clam juice and thyme. Cook until cauliflower is very soft,
Stir in whipping cream. If desired, thicken to taste with ThickenThin
NotStarch, guar or xanthan gum. Reduce heat to medium low and add clams and
reserved salt pork.
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Per Serving (excluding unknown items): 594 Calories; 46g Fat (76.2% calories
from fat); 23g Protein; 9g Carbohydrate; 2g Dietary Fiber; 176mg
Cholesterol; 843mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 9 Fat; 1 Other Carbohydrates.
NOTES : Bacon may be substituted for salt pork.
RE canned clams and clam juice -- first of all, read the label!!! Some
brands of clams/clam juice have SUGAR added!! Shun those.
Second, clean your clams. Put a sieve over a bowl and dump out the canned
clams. Pour one of the bottles of clam juice through the clams into the
bowl. This will wash out any sand or grit. Set clams and bowl aside. When
you're going to use the clam juice, pour it off carefully so that any grit
is left in the bottom of the bowl.
My "secret ingredient" for clam chowder is Outerbridge's Sherry Peppers
Sauce, but it's not readily available. You can also add a bit of Tabasco if