New England Clam Chowder
By
Win Spicer
@debaylady
1
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!
Ingredients
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4 can(s)(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
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OPTIONAL:
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1/2 cdiced celery
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1/2 cdiced carrots
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GARNISH:
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·paprika
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·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!
