new england clam chowder
(1 rating)
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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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(1 rating)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For new england clam chowder
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4 can(10 1/2 oz. each) minced clams
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1/2 lbdiced lean salt port
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1 cchopped onion
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3 cdiced raw potatoes, peeled
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1 tspsalt
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1/4 tsppepper
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4 cclam liquid (add water if necessary to get amount)
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2 clight cream
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2 cmilk
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2 Tbspbutter
- OPTIONAL:
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1/2 cdiced celery
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1/2 cdiced carrots
- GARNISH:
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paprika
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fresh chopped parsley
How To Make new england clam chowder
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1Drain clams and reserve the liquid.
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2In 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.
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3Add 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.
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4Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
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5Ladle into bowls. Top with reserved pork along with a sprinkling of paprika and fresh parsley. Enjoy! This makes about 3 quarts!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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