What’s Cooking: Clam chowder

CHARLESTOWN, Mass. (WHDH) — New England is known for its history and clam chowder and in this week’s What’s Cooking, 7’s Sarah French visited a restaurant in Charlestown that has both.

Named after Revolutionary War hero Dr. Joseph Warren, the Warren Tavern is one of the oldest historic meeting places in Massachusetts, built in 1780. Chef Steve Minnihan shared their recipe for classic New England Clam Chowder.

Warren Tavern Clam Chowder Recipe

1\4 Diced Onion
1 Pound Butter
1 Pound Flour
3 oz Salt Pork
1\2 Gallon Clam Stock
4 Pounds Fresh Chopped Clams
1 Teaspoon Each-Garlic Powder, Onion Powder, Thyme, Cracked Black Pepper, Tabasco, Worchester Sauce
1 1\4 Pounds Diced Potatoes
Finish with Light Cream to Desired Thickness
Approximately 1 1\2 Gallons
Or 24 Cups of Chowder

Sauté Diced White Onions, butter, salt pork in a large pot. Add Flour Cook 5 Minutes Add Clam Stock, Potatoes Cook till Thickened
Add Chopped Clams, Garlic powder, Onion Powder, Tabasco, Worcestershire, and Thyme and bring to a boil.
Add Lite Cream, Remove Salt Pork

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