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Lean Pork New England Clam Chowder

Global.Potpourri's picture
Ingredients
  Chowder clams/3 (10 1/2 ounce) cans minced clams 2 Dozen
  Salt pork 1⁄2 Pound, diced
  Onion 1 Cup (16 tbs), chopped
  Raw potatoes 3 Cup (48 tbs), peeled and diced
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Light cream 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Paprika To Taste
Directions

Steam open chowder clams.
Strain and reserve the liquid; coarsely grind or chop clams.
If canned clams are used, strain and reserve liquid.
Measure clam liquid, fresh or canned.
Add water if amount is less than 4 cups.
Fry pork in large kettle until golden.
Remove pork and reserve.
Drain off all but 1/4 cup fat.
Add onions and saute for 5 minutes.
Add potato, salt, pepper, and clam liquid.
Simmer until potatoes are tender.
Add clams, cream, milk, and butter.
Reheat but do not boil.
Top with crisp pork and sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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