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New England Clam Chowder

American.Kitchen's picture
New england clam chowder is a creamy and lovely soup made with canned or fresh clams. This new england clam chowder is made with salt pork and added vegetables. Seasoned to taste, this chowder is great as a side with accompaniments of choice.
Ingredients
  Clams with liquor 1 Quart
  Butter 3 Tablespoon
  Water 3 Cup (48 tbs)
  Half and half 1 3⁄4 Cup (28 tbs)
  Salt pork slice 2 , chopped
  Onion 1 Medium, sliced
  Salt 1 Tablespoon
  Potatoes 3 Medium, cut in small cubes
  Pepper 1 Dash
Directions

Combine clams, liquor, and water and cook to a boil.
Drain, reserving the broth.
Mince the necks and the coarse membranes, chop the rest.
Set all aside.
Fry the salt pork until lightly browned, stir in onion, and cook until limp but not brown.
Add the clam broth and potatoes and cook until potatoes are tender.
Then stir in butter, half and half, salt, pepper, and clams.
Heat but do not boil, pour immediately into large, warmed soup bowls.

Recipe Summary

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

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