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clam chowder

Clam Chowder (Caribbean style) is white, with cream and potatoes. It’s thick, rich, and creamy. Goes well with crackers on those cold and wet days – warms you up nicely… πŸ™‚

Clam Chowder Recipe Ingredients:

  • 1 pt. clams
  • 2 large potatoes, cubes
  • 2 ozs. salt pork fat
  • 1 onion, sliced
  • 2 ozs. butter
  • 4 ozs. flour
  • 1 pt. milk
  • 1 clove garlic
  • 1 teaspoon salt
  • ΒΌ teaspoon pepper
  • 1 lemon

How to make Clam Chowder:

Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic.

Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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