New England Clam Chowder
Fulton's Crab House
Executive Chef Frank Walason

1   Oz  Pork Fat Back
1/4 Lb  Butter
1/4 Lb  Onions, diced 1/4 inch x 1/4 inch
1/4 Lb  Celery, diced 1/4 inch x 1/4 inch
4   Oz  Flour
2 1/2   Cup Milk
15  Oz Clam Juice
2 1/2   Cup Water
1   Tbl Worcestershire Sauce
13  Oz  Clams
1/2 Lb  Potatoes, peeled, diced and cooked
1/4 Cup Heavy Whipping Cream

Slice fat back thin and place in saucepot on low heat to render fat. Add
butter. Heat until melted. Add onions and cook until translucent, (do not brown).
Mix in flour and cook 2-3 minutes until a light roux is formed. Remove from
heat and set aside. In a large pot, combine milk, water, clam juice and juice
only from chopped clams. Reserve chopped clams in the refrigerator. Bring liquid to a low simmer. Add cooked roux to the hot liquid. Whip the roux into the hot liquid until smooth. Let the soup come back to a low simmer, stirring
frequently. Cook approximately 30-45 mins. Add potatoes, celery and clams. Cook until celery is tender and potatoes are hot. Add heavy cream and Worcestershire sauce, stir and serve. Note: You can substitute bacon or bacon fat for pork fat back.