Cookbook:New England Clam Chowder

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New England Clam Chowder
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Category Clam recipes
Servings 6
Time 1-2 hours approx

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

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.