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New England Clam Chowder

creative.chef's picture
Try this delicious version of New England Clam Chowder recipe. I am sure, once you taste this New England Clam Chowder, you'll always love to share it with your friends and family!
  Steamed clams 1 Pound (Canned Minced Clams Can Also Be Used)
  Potatoes 3 Small
  Bacon slices 3
  Onion 1 Medium
  Milk 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste

1. Scrub the fresh clams and soak in three changes of cold water to remove any sand. Steam them over 1 cup water for 8 minutes until they open. Discard the shells and chop the clams into small pieces. Strain the broth through cheesecloth to remove the sand.
2 Peel and dice the potatoes; derind and cut the bacon into small pieces. Peel and finely chop the onion. Boil the potatoes in salted water for 15 minutes.
3 Fry the bacon in a saucepan until 1 tablespoon of fat has been rendered. Remove the bacon pieces and set aside, then sauté the onion in the fat for 5 minutes. Add the strained clam broth or the liquid from the canned clams. Simmer for 5 minutes. Add the chopped clams, milk, cream, butter and, potatoes. Season with salt and simmer for 5 minutes or until the potatoes are tender.
4 Ladle the chowder into individual bowls and garnishs each with a sprinkling of black pepper and the bacon pieces.

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