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Maine Clam Chowder

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The maine clam chowder is a filling chowder made with shucked clams and milk. Cooked along with onions and potatoes, the maine clam chowder is flavored with thyme and best served after letting it stand for sometime for better taste.
  Salt pork 1⁄4 Pound, cut in 0.25-inch cubes
  Onions 2 Medium, coarsely chopped
  Shucked clams 1 Quart, solid packed
  Potatoes 8 Medium, cut in small pieces
  Cold milk 1 Quart
  Flour 4 Teaspoon
  Thyme 1 Dash
  Salt To Taste
  Pepper To Taste

Brown salt pork in chowder kettle; add onions and cook 3 minutes.
Lay clams and potatoes in alternate layers over onions; add enough cold water to cover potatoes and onions.
Heat to boiling; simmer until potatoes are tender.
Add milk; heat to boiling.
Add flour, mixed to smooth and creamy texture with cold water; continue boiling until chowder thickens, stirring steadily.
Season to taste.
Chowder improves by standing a few hours.

Recipe Summary

Side Dish

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