Peter's New England Clam Chowder

Peter's New England Clam Chowder Recipe

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Judi Harris-Nulle


This is from Alice's Cookbook - "Good Things to Eat from Alice's Recipe Box"


★★★★★ 1 vote

30 Min
15 Min


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  • 1/4 c
    bacon or lean salt pork, chopped fine
  • 1/2 c
    medium onion, chopped
  • 2 can(s)
    (8 oz. each) minced or whole clams, drained (or 1 pint shucked, fresh clams with liquor)
  • 1 c
    finely chopped potato
  • 1/2 tsp
  • ·
    dash of pepper
  • 2 c

How to Make Peter's New England Clam Chowder


  1. Cook and stir bacon or salt pork and the onion in a 2 quart saucepan until the bacon is crisp and onion is softened. Drain clams and reserved liquor. Add enough water, if necessary, to clam liquor to measure 1 cup. Stir clams, clam liquor, potato, salt and pepper into bacon and onion mixture. Heat to boiling. Reduce heat, cover and simmer about 15 minutes, our until potatoes are tender. Stir in milk and heat, stirring occasionally, until hot. Do not boil.

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About Peter's New England Clam Chowder

Course/Dish: Chowders

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