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Seasoned New England Clam Chowder

Ingredients
  Salt pork 1⁄4 Pound, cubed
  Onions 2 Small, minced
  Shucked clams 1 Quart
  Potatoes 8 Medium
  Water 3 Cup (48 tbs) (Adjust Quantity As Required)
  Salt To Taste (If Needed)
  Pepper 1⁄2 Teaspoon
  Canned evaporated milk 29 Ounce (2 Cans 14 1/2-Ounce Each)
  Crackers 8 , split
  Cold milk 1 Cup (16 tbs)
Directions

1. Fry salt pork in deep kettle until golden brown.
2. Add onions and cook 2 to 3 minutes.
3. Remove stomach from clams, chop hard parts and leave soft parts whole or chop them, as preferred.
4. Arrange potatoes and hard parts of clams in layers over onions, cover with cold water, heat to boiling and simmer until potatoes are soft.
5. Add soft part of clams, seasonings and evaporated milk.
6. Heat to boiling and add crackers softened in cold milk.
7. Heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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