Wash the pork shanks under running water and place them in enough cold water. Add soup vegetables, juniper berries, peppercorns, bay leaf, onion as well as marjoram to taste and boil everything until the meat can be easily detached from the bone. Lift out the shanks, loosen the meat and cut into bite-sized morsels. Strain soup and bring back to a boil. Blend sour cream with flour until well smooth and stir into soup, whisking vigorously to prevent lumps from forming. Allow soup to reduce to desired plumpness and finally season with a dash of vinegar, salt and pepper. Add chopped meat back into the soup and heat again briefly. Serve the finished clam chowder in plates or bowls.
Preparation Tip:
If you want to prepare this recipe in the original way, serve it with a hearty Heidensterz, which turns the appetizer into a filling snack. However, crusty toasted white bread can also be served with it.
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