Scrub clams until water rums clear and place in a large kettle or clam steamers with 1/2 cup water. Steam clams until they open, about 10 minutes, depending on size. Save the liquid. Remove clams from shells and discard long necks and coarse membranes. Chop half the clams, leaving remaining clams whole. Saute salt pork in a heavy kettle until pork is golden. Add onions and leeks and saute until tender. Measure liquid saved from clams and add water to make up to 2 quarts. Add to kettle with chopped tomatoes, canned tomatoes, celery, parsley, thyme, bay leaf, potatoes, salt and pepper. Bring to a boil and simmer covered about 30 to 40 minutes. Blend flour with butter and add a little at a time to hot soup while stirring. Add biscuits, worcestershire sauce, Tobasco and reserved clams. Reheat and test for seasoning.
Originally Submitted
6/15/2012
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