New England Clam ChowderFrom FavoriteFixins 5 years ago
- Ingredients: shopping list
- salt pork or bacon, diced -- 1/4 cup shopping list
- onion, finely chopped -- 1 shopping list
- butter -- 2 tablespoons shopping list
- flour -- 1/4 cup shopping list
- chicken stock or bottled clam juice -- 2 cups shopping list
- milk -- 2 cups shopping list
- russet potatoes, peeled and diced -- 2 shopping list
- Dried thyme -- 2 teaspoons shopping list
- salt and pepper -- to taste shopping list
- Chopped clams with their juice -- 2 (10-ounce) cans shopping list
- heavy cream or half-and-half (optional) -- 1/2 cup shopping list
How to make it
- Place a large pot over medium flame, add the salt pork or bacon and saute until it renders most of its fat and starts to get crispy. Add the onion and saute for another 4 to 5 minutes, or until the onion is translucent. Stir in the butter and flour and let cook for about 1 minute.
- Whisk in the stock or clam juice and milk, making sure to beat out any lumps from the flour. Add the potatoes, thyme, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, about 15 to 20 minutes.
- Stir in the clams and their juice and simmer for another 2 or 3 minutes to heat through. Stir in the optional cream, adjust seasoning and serve hot in bowl with oyster crackers.
- Using Fresh Clams: Scrub 2 pounds of small cherrystone clams well under running water. Steam them in a covered pot with just enough water to cover them halfway. They are done when the shells pop open. Discard any that don't open and reserve the liquid. Remove the clams from their shells and chop them up. Add the clams and the reserved liquid when called for in the recipe.
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The CookFavoriteFixins Daytona Beach, Florida
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