Recipe: New England Clam Chowder
Summary: This New England clam chowder is delicious! Tender clams and potatoes are combined in a creamy broth flavored with clam juice and cream, and a little bit of bacon give this chowder a subtle smoky taste that perfectly complements the flavors of the clams.
ext from what2cook.net
Ingredients
- 5 pounds of live cherrystone clams in shells (or quahogs), shells scrubbed. Note: If you live in an area where you can’t buy fresh clams, substitute 10 ounces of canned chopped clams and 3 cups of bottled clam juice
- 1 ounce of salt pork, diced
- 1 ½ ounces of bacon, diced fine
- 2 tablespoon butter
- ¼ cup minced celery
- 1 cup of onion, chopped
- 1 small garlic clove, minced
- 2 tablespoons flour
- 3 cups of stock from the clams
- 1 ¼ pounds all-purpose potatoes, peeled and ½” diced
- 1 teaspoon fresh thyme, or ½ teaspoon dried
- 1 bay leaf
- Black pepper
- 2 cups heavy cream
- Butter for serving
For full instructions please visit: AFamilyFeast.com
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Be the first to comment