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MORRO BAY CLEAR CHOWDER
Submitted by:Terry Lee May
Ingredients
- 1 3/4 pounds small red potatoes, cut into 1/2-inch dice
- Water, to cover
- 1/4 tablespoon white pepper
- 1/4 tablespoon kosher salt
- 1/2 pound lean ground pork
- 1/4 pound diced salt pork
- ½ c Spanish red onion, diced small
- 1 c chopped clam meat (canned will do, but fresh is always
best)
- 1 c clam juice
- 2-3 tbsp chopped fresh thyme
- Bunch chopped fresh italian parsley (flat leaf variety)
Instructions
In medium to large stock pot, cover diced potatoes with
water by 2 inches. Add salt and pepper. Bring to boil then
reduce to a simmer.
In large skillet, lightly brown ground pork and drain, add
the salt pork. Add the onion and saute . When onions are
translucent, add to the simmering potatoes.
Add clams, clam juice and thyme to the potatoes. Simmer for
30 minutes or until potatoes are cooked through.
Serve in crokery bowls or cups and top with the chopped
fresh parsley as a garnish.
Comments
This is a hearty yet healthy alternative to the traditional
white chowder. I first had this while fishing on one of
Virgil's boats back in the late 1970's.
Serve with pleanty of crusty baugette and butter. Wine
selection would obviously be a good California Chardonnay. I
suggest Jekyl Reserve from the Central Coast.