You are here

New England Clam Chowder

the.instructor's picture
New England Clam Chowder is an irresistible recipe that you simply can't resist. Try this New England Clam Chowder; I am sure you will have a huge fan following for this one!
  Diced salt pork 4 Tablespoon
  Onion 1 Medium, chopped
  All purpose flour 2 Tablespoon
  Clam juice 2 Cup (32 tbs), strained
  Potato 1 Medium, peeled and diced
  Dried thyme 1 Pinch
  Milk 1 Cup (16 tbs)
  Chopped clams 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Crackers 1⁄2 Cup (8 tbs) (Pilot)
  Salt To Taste
  Freshly ground black pepper To Taste

Slowly cook salt pork in a 1 1/2 quart saucepan until pieces are crisp.
Remove salt pork and reserve.
Add onion to drippings in saucepan and cook, stirring, until tender but not browned.
Stir in flour, then add clam juice.
Add potato and thyme.
Bring to a boil, cover and simmer 15 minutes, or until potatoes are tender.
Stir in milk and reheat, but do not let boil.
Add clams and reheat, but do not let boil.
Taste; add salt and pepper as needed.
Ladle clam chowder into bowls, top each with a pat of butter and sprinkle with reserved salt pork pieces.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)