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Clam Chowder New England Style

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The clam chowder new england style is a mixed chowder made with clams and salt pork. Cooked with milk and cream with bay leaf for flavor, the clam chowder New England style is creamy and simply seasoned with salt and pepper.
Ingredients
  Shucked clams and liquor 1 Quart
  Salt pork slices 3 , diced
  Onions 2 Small, minced
  Potatoes 2 Medium, diced
  Bay leaf 1
  Water 1 Cup (16 tbs)
  Milk 3 Cup (48 tbs), scalded
  Half and half 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Drain clams; reserve liquor; chop coarsely.
Fry salt pork slowly in kettle until all fat is rendered.
Add onions; saute until golden.
Add potatoes, bay leaf, and water; simmer until potatoes are tender.
Strain reserved clam liquor; stir into potato mixture with milk, cream, butter, and chopped clams.
Add seasonings; simmer 15 minutes.
Add more seasonings, if needed.
Remove bay leaf before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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