Name: New England Clam Chowder
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound (or 12 ounces frozen, thawed) clams (canned minced or frozen, thawed); 2 tablespoons plain white flour; 1 medium, diced potato; 1 medium, diced onion; 1 cup (boiling) water; 3 ounces, diced salt pork; 1.5 quarts, scalded milk (skimmed or whole); 1 tablespoon butter; to taste salt; to taste pepper; to serve oyster or soda crackers

Seafood

6 servings

392 cal/serving

Instructions

Step 1

If using frozen clams, drain and reserve the liquid.

Clams (canned minced or frozen, thawed)

Step 2

Cut hard parts from the clams and keep them separate.

Clams (canned minced or frozen, thawed)

Step 3

Sauté the diced salt pork in a heavy iron pot until brown and crisp.

Salt pork

Step 4

Remove the pork and sauté the hard parts of clams and the diced onion in the hot fat until the onion is light brown.

Clams (canned minced or frozen, thawed)OnionSalt pork

Step 5

Stir in the flour, then slowly add the boiling water, salt, pepper, and diced potato.

Plain white flourWaterSaltPepperPotato

Step 6

Cover and simmer gently about 10 minutes or until the potato is tender.

PotatoWater

Step 7

Add the soft parts of the clams and the reserved clam liquid.

Clams (canned minced or frozen, thawed)

Step 8

Just before serving, stir in the scalded milk and butter.

Milk (skimmed or whole)Butter

Step 9

Heat the chowder thoroughly, but do not allow it to boil.

Milk (skimmed or whole)ButterClams (canned minced or frozen, thawed)

Step 10

Serve piping hot with oyster or soda crackers.

Oyster or soda crackers

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.