Oyster House Clam Chowder

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 lbs potatoes, diced
• 64 ounces clam juice
• 4 lbs freshly cooked clams or 4 lbs frozen clams, diced
• 4 ounces salt lamb
• 2 small onions, diced
• 8 ounces butter
• 2 ounces flour
• 32 ounces half-and-half, scalded
• salt
• pepper
• hot pepper sauce
• worcestershire sauce
• oyster crackers, for garnish

Recipe

• 1 bring potatoes and clam juice to a boil. cook until potatoes are done. add the clams, along with any surplus juice. cook until tender, careful not to overcook and toughen the clams. set aside.
• 2 skin the salt lamb, dice it, and saute in a pan. cook until rendered. add onions and saute until translucent. add butter, melt, and cook slightly. add flour. if mixture is too loose, add a little more flour. cook until slightly colored.
• 3 bring clams, juice and potatoes back to boil. add cooked flour and salt lamb mixture. sauce will thicken, so stir often. bring to a rolling boil. add previously heated half-and-half to desired consistency. season, to taste, with salt, pepper, hot pepper sauce, and worcestershire sauce.
• 4 serve with oyster crackers.