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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.
  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

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

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3100 Calories from Fat 1255

% Daily Value*

Total Fat 141 g217.5%

Saturated Fat 68.9 g344.7%

Trans Fat 0 g

Cholesterol 926.8 mg308.9%

Sodium 7749.1 mg322.9%

Total Carbohydrates 182 g60.5%

Dietary Fiber 14.9 g59.7%

Sugars 13.5 g

Protein 270 g539.4%

Vitamin A 166.9% Vitamin C 550.7%

Calcium 144.2% Iron 1497.6%

*Based on a 2000 Calorie diet


New England Clam Chowder Recipe