New England Clam Chowder
By
Win Spicer
@debaylady
1
Ingredients
-
4 can(s)(10 1/2 oz. each) minced clams
-
1/2 lbdiced lean salt port
-
1 cchopped onion
-
3 cdiced raw potatoes, peeled
-
1 tspsalt
-
1/4 tsppepper
-
4 cclam liquid (add water if necessary to get amount)
-
2 clight cream
-
2 cmilk
-
2 Tbspbutter
-
OPTIONAL:
-
1/2 cdiced celery
-
1/2 cdiced carrots
-
GARNISH:
-
·paprika
-
·fresh chopped parsley
How to Make New England Clam Chowder
- Drain clams and reserve the liquid.
- 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.
- 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.
- Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
- Ladle into bowls. Top with reserved pork along with a sprinkling of paprika and fresh parsley.
Enjoy! This makes about 3 quarts!