RCI-SF.002.0025.001
New England Clam Chowder
New England Clam Chowder from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- canned clams1 poundminced, or 12 ounces frozen, thawed
- plain white flour2 tablespoons
- potato1 mediumdiced
- onion1 mediumdiced
- boiling water1 cup
- salt pork3 ouncesdiced
- skimmed or whole milk1½ quartsscalded
- butter1 tablespoon
- Salt and pepper to taste1 unit
Method
1
If using frozen clams, drain and reserve liquid.
2
Cut hard parts away and keep them separate.
3
Sauté salt pork in a heavy iron pot until brown and crisp.
4
Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
5
Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
6
Cover and simmer gently 10 minutes or until potato is tender.
7
Add soft parts of clams and liquid.
8
Just before serving, stir in scalded milk and butter.
9
Heat thoroughly, but not to boiling.
10
Serve piping hot with oyster or soda crackers.