My New England Clam ChowderFrom pkusmc 7 years ago
- 2 lbs chopped clams, fresh shopping list
- 5 large potatoes, peeled and chopped to bite size bits shopping list
- 1 celery stalk, with leaves, minced shopping list
- 1/4 cup chopped salt pork (can be substituted with thick-cut bacon) shopping list
- 1 large onion, chopped shopping list
- 1 T minced garlic shopping list
- 1 tsp dill shopping list
- 1 tsp kosher salt shopping list
- 1 tsp pepper (or more, depending on personal taste) shopping list
- 1/4 tsp oregano shopping list
- 1/2 tsp dry parsley shopping list
- 1/4 cup flour shopping list
- 4 T butter shopping list
- 48 ounces heavy cream (1 qt, 1 pint) shopping list
How to make it
- In large pot use 1 T butter and saute salt pork for five minutes
- Add onion, celery w/leaves and garlic until translucent and celery is soft.
- In a separate pan, boil clams in salted water for ten minutes. Do not overcook, as they will become chewy.
- Reserve one cup of broth
- Parboil the potatoes in the broth (add water iff necessary) Cook al dente
- When done, add potatoes to the pot and cook for another minute or two with the other vegatables.
- Add remaining butter and cook all until its melted and then add the flour to make a roux.
- Once the flour has mixed and been cooked with the butter add the cream and all dry ingredients.
- Add 1/3 cup clam broth (from boiled clams)...add more or less depending on how thick you like your chowder
- Add clams to the chowder and cook on low for fifteen more minutes.
- Add pepper to taste, and/or a dash of tabasco sauce
The Cookpkusmc Worcester, USA
The Rating2 people
This reads like the NE creamy clam chowder I've looked for & want to make ~ & from a New Englander, no less!
PK, since it asks for chopped clams, I think you're saying 2 lbs of clam meat, & do not include weight of shells in the 2 lbs, correct?...morerhianna in loved it
Absolutely delicious!! Perfectly seasoned! I did have to make a few changes.... I used:
2 cans of clams & their broths; whole milk instead of cream; a combination of fatty bacon & diced prosciutto instead of salt pork; only 1/4 tsp dri...morerhianna in loved it
Sounds classic and delicious... I'll admit to never making a clam chowder using 3 pans... but, then, I'm not a New Englander, so now I know! ;) Seriously, looking forward to this... thanks to the unseasonably cold weather, soup season is still upon ...morekeni in Sweet Home loved it