Serves 8
Ingredients:
20 Pieces Manila Clams
5 pieces Razor clams
5 pieces small abalone
5 piece hokkigai
4 quarts littleneck clams (about 1-2/3
cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes, peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (Home made)
Chinese black vinegar (splash)
Instructions:
Clean the clams and place them in a large
pot along with the garlic and water. Steam
the clams just until opened, about 6 to 10
Minutes, depending upon their size. Drain
and shell the clams, reserving the broth.
Mince the clam flesh, and set aside. Filter
the clam broth either through coffee filters
or cheesecloth and set aside. In a large,
heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about
6 stirring frequently, or until cooked
through but not browned. Stir in the flour
and cook, stirring, for 3 minutes. Add the
reserved clam broth and Fish Stock, and
whisk to remove any flour lumps. Bring the
liquid to boil, add the potatoes, lower the
heat, and simmer until the potatoes are
cooked through, about 15 minutes. Stir in
the reserved clams, salt-pork cracklings,
and light cream. Heat the chowder until it
is the temperature you prefer. Serve in
large soup bowls with oyster crackers on the
side.