New England Clam Chowder Recipe

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New England Clam Chowder

Win Spicer

By
@debaylady

My Mom was known as an excellent cook but every now and then she would really enjoy something made by other great cooks. This recipe was one she got from my nephew's other grandmother. I can confirm it's really delicious clam chowder! Both ladies have passed on so now I make the chowder and get raving reviews!


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Comments:

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

4 can(s)
(10 1/2 oz. each) minced clams
1/2 lb
diced lean salt port
1 c
chopped onion
3 c
diced raw potatoes, peeled
1 tsp
salt
1/4 tsp
pepper
4 c
clam liquid (add water if necessary to get amount)
2 c
light cream
2 c
milk
2 Tbsp
butter

OPTIONAL:

1/2 c
diced celery
1/2 c
diced carrots

GARNISH:

paprika
fresh chopped parsley

Directions Step-By-Step

1
Drain clams and reserve the liquid.
2
In a large kettle, fry 1/2 lb. diced lean salt pork until golden. Remove pork and set aside. Drain off but 1/4 c. of the rendered fat.
3
Add chopped onion and saute' 5 minutes. Add the diced raw potatoes, salt, pepper, optional celery and carrots if using and 4 cups of clam liquid...add water or bottled clam juice if reserved clam liquid doesn't equal 4 cups. Cook and simmer until potatoes are tender.
4
Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
5
Ladle into bowls. Top with reserved pork along with a sprinkling of paprika and fresh parsley.
Enjoy! This makes about 3 quarts!

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American