New England Clam Chowder
New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions. Recipe source: “New England Clam Chowder”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Jon Sullivan The original uploader was, Public domain, via Wikimedia Commons.
- Total time
- 120 min
- Servings
- 6
- Calories
- 299
- Protein
- 19g
Ingredients
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Open the appInstructions
Step 1
If using frozen clams, drain and reserve liquid.
Step 2
Cut hard parts away and keep them separate.
Step 3
Sauté salt pork in a heavy iron pot until brown and crisp.
Step 4
Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
Step 5
Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
Step 6
Cover and simmer gently 10 minutes or until potato is tender.
Step 7
Add soft parts of clams and liquid.
Step 8
Just before serving, stir in scalded milk and butter.
Step 9
Heat thoroughly, but not to boiling.
Step 10
Serve piping hot with oyster or soda crackers.
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