Cookbook:New England Clam Chowder

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New England Clam Chowder
CategoryClam recipes
TimeAbout 1–2 hours

Cookbook | Ingredients | Recipes | American cuisine | Seafood | Soups

New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.