Good aftahnoon, distinguished guests, loyal constituents, club members with excessive income and sway over the voting public. It is my privledge to dedicate this appetizer or main course the official chowdah of Springfield without implementing any additional regulations on the nuclear plant and local seafood union 187 “Sleeps with the Fishes”. And let me be paahfectly cleah—if you pronounce it ‘chow-DER,’ you will be escorted off the premises by security, and deported to Shelbyville. I now declaire this menu item official and ready to order. Vote Quimby

Springfield Glen Chowdah

Ingredients

1/4 cup chopped salt pork
2 small onions
4 cloves garlic
3 ribs celery
2 tbs unsalted butter
2 tbs flour
1 tsp black pepper
16 oz clam juice
1 bay leaf
1 piece kombu
2 large Yukon gold potatoes
½ cup minced parsley
2 6.5 oz canned chopped clams
1 6.5 can whole clams
1/2 cup half and half
Oyster crackers

Directions

In a stock pot over low heat add the chopped salt pork and 1/4 cup water. Mince the onions, garlic, and celery and add to the pot. Cook on low heat for 10-15 minutes allowing the water to evaporate and the fat to render from the pork until the vegetable become translucent, stiring occasionally.
Raise the heat to medium and add the butter, black pepper, and flour, stir to combine, cook 2-3 minutes and add the clam juice, bay leaf, and kombu.
Peel and dice the potatoes into 1/4 inch cubes. Add to the pot with the parsley and bring to a boil. Cook for 10 minutes.
Add the clams and half and half and cook for an additional 2-3 minutes until potatoes are tender.
Serve with oyster crackers and black pepper.