All you need:
- 4 medium-sized potatoes, diced
- 1 tbsp vegetable oil
- 1 (12 oz) package salt pork, skin removed and diced
- 1 pound butter
- 2 onions, diced
- 4 stalks celery, diced
- 2 cups flour
- 1 quart clam juice (Note: You can use the clam juice strained from your clams)
- 1 quart whole milk
- 2 tbsp salt
- 1 tsp pepper
- 1 tbsp Worcestershire sauce
- Tabasco sauce, to taste (5-10 drops)
- 2 cups Responsible Choice clams, chopped
All you do:
- Add diced potatoes to a pot, and add just enough water to top the potatoes. Boil until tender, then keep potatoes in the water but remove from heat.
- Heat vegetable oil over medium heat add salt pork and render out fat for 10 to 15 minutes, or until slightly brown.
- To the salt pork pan, add butter, onions and celery. Cook for 20 minutes or until onions are translucent.
- Add flour and cook for 5 minutes. Add 1/2 quart of clam juice and stir constantly until thick. Add remaining clam juice.
- Add milk and potatoes, including the water used for boiling.
- Cook mixture for 20 minutes, stirring occasionally so as not to let mixture stick to the bottom. If the soup starts to stick, take off heat and let rest for 10 minutes, then resume cooking. Soup will taste starchy if not fully cooked.
- Add salt, pepper, Worcestershire sauce, Tabasco sauce and Responsible Choice clams. Simmer for 5 more minutes. Serve with crackers and salted butter.