NCFC:Recipes/New England Clam Chowder Cordelia's Way (Elizabeth's mother)

DRAFT, 5.31.09 (subject to testing quantities since Cordelia's recipes say "a bunch of this and a bunch of that...")

1/2 lb. salt pork, chopped [use bacon tips or pork jowels from Legacy Manor instead]
1 large or 2 small onions, finely diced
6 cups fish stock (see fish stock recipe) (or substitute clam juice)
6 cups cream, room temp
3 cups clams, diced
3 cups potatoes, diced
Sea salt if not using salt pork
Paprika to taste
Flat-leafed parsley, finely chopped, to taste

In a large stock pot, sautee salt pork until brown. Remove salt pork, saving the rendered fat. Sautee finely diced onions in rendered fat until onions are wilted. Add a couple of pinches of sea salt if not using salt pork. Add chopped clams, fish stock and diced potatoes. Gently boil until potatoes are just barely cooked.

Remove from heat and allow to cool. When cool, add cream and mix well.

Make this at noon and let stand until you serve it for dinner. Keep it on low if serving guests buffet style. Cream will curdle if it gets too hot.

Before serving, garnish with paprika and parsley.

NOTE: My mother served this at her New Year's Eve party and was pleased that it prevented guests from getting vershniket.--Elizabeth