new england clam chowder
(1 RATING)
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!
No Image
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
Ingredients
- 4 cans (10 1/2 oz. each) minced clams
- 1/2 pound diced lean salt port
- 1 cup chopped onion
- 3 cups diced raw potatoes, peeled
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups clam liquid (add water if necessary to get amount)
- 2 cups light cream
- 2 cups milk
- 2 tablespoons butter
- OPTIONAL:
- 1/2 cup diced celery
- 1/2 cup diced carrots
- GARNISH:
- - paprika
- - fresh chopped parsley
How To Make new england clam chowder
-
Step 1Drain clams and reserve the liquid.
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Step 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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Step 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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Step 4Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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