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Rich New England Clam Chowder

Ingredients
  Quahog clams/2 7 1/2-ounce cans clams or 1 pint shucked clams 2 Dozen
  Salt pork 1⁄4 Pound
  Diced peeled potatoes 4 Cup (64 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
Directions

For Separating the Shells:
1. Place clams in a large kettle; add 1-cup water.
2. Cover and bring to boiling.
3. Reduce heat; steam just until shells open, 5 to 10 minutes.
4. Remove clams from shell. Dice clams; strain liquid, reserving 16 cup.
5. Fry salt pork until crisp.
6. Remove bits of pork; reserve.
7. Add 16-cup clam liquid, 11/2 cups water, potatoes, and onion to fat.
8. Cook, covered, until potatoes are tender, 15 to 20 minutes.
9. Add clams 13/4 cups milk, and cream.
10. Blend remaining milk and flour; stir in to chowder.
11. Cook and stir until boiling.
12. Add salt and dash pepper; top with salt pork.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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