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
- 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
- 1/2 c
- diced celery
- 1/2 c
- diced carrots
- paprika
- fresh chopped parsley
OPTIONAL:
GARNISH:
How to Make New England Clam Chowder
- 1Drain clams and reserve the liquid.
- 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.
- 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.
- 4Add clams, light cream, milk, and butter. Cook until thoroughly heated. Taste and add more salt and pepper if needed.
- 5Ladle into bowls. Top with reserved pork along with a sprinkling of paprika and fresh parsley.
Enjoy! This makes about 3 quarts!
