New England Clam Chowder Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Soups

New England Clam Chowder

From Dorothy McNett's Recipe Book at Use fresh or canned clams. If using fresh clams, steam them open first and then shuck from shells. Save the clam juices.

2 cups shucked clams, or 2 eight oz. cans diced clams
1 cup clam juice (from steaming, or strained from the cans)
4 oz. salt pork or good quality bacon
1 stalk celery, finely diced
2-3 medium potatoes (equal to about 4 cups diced)
1 cup water
1/2 cup chopped onion
2 cups whole milk
1 cup half and half, or heavy cream
3 tablespoons flour
1 1/2 teaspoons sea salt
freshly ground white peppercorns

oyster crackers, as desired

Strain liquids from clams, reserving 1 cup of clam juice. Dice the clams and set aside. If using salt pork, dice into small pieces, about 1/4-1/2 inch. If using bacon, cut strips into small dice. In 2-3 quart saucepan with heavy bottom, fry salt pork or bacon until crisp and browned. Remove the meat pieces. To drippings add the diced celery, reserved clam juice, potatoes, water, and onion. Cook covered on medium heat to gently cook, until potatoes are tender, about 20 minutes. Stir in clams, 1 3/4 cups of the milk, and the cream. In small bowl or glass measuring cup, whisk the flour into the remaining milk, and then whisk into the chowder. Cook, stirring, until bubbly and thickened. Add salt and pepper, sprinkle reserved pork or bacon bits on the top and serve with crackers. HINT: to make the chowder even thicker and creamier, while chowder is cooking microwave 1 extra potato 3-4 minutes on high. When cool enough to handle, peel it and then mash up the potato. Blend it into the chowder along with the flour mixture.

Recipe created 2007-01-22.

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