Clam Chowder New England Style Recipe
The clam chowder new england style is a mixed chowder made with clams and salt pork. Cooked with milk and cream with bay leaf for flavor, the clam chowder New England style is creamy and simply seasoned with salt and pepper.
Ingredients
| 1 quart shucked clams with liquor | ||
| Salt pork slice | 3 , diced | |
| Onions | 2 Small, minced | |
| Potatoes | 2 Medium, diced | |
| Bay Leaf | 1 | |
| Water | 1 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs), scalded | |
| 1 1/2 cups half and half cream | ||
| Butter | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Drain clams; reserve liquor; chop coarsely.
Fry salt pork slowly in kettle until all fat is rendered.
Add onions; saute until golden.
Add potatoes, bay leaf, and water; simmer until potatoes are tender.
Strain reserved clam liquor; stir into potato mixture with milk, cream, butter, and chopped clams.
Add seasonings; simmer 15 minutes.
Add more seasonings, if needed.
Remove bay leaf before serving.
Fry salt pork slowly in kettle until all fat is rendered.
Add onions; saute until golden.
Add potatoes, bay leaf, and water; simmer until potatoes are tender.
Strain reserved clam liquor; stir into potato mixture with milk, cream, butter, and chopped clams.
Add seasonings; simmer 15 minutes.
Add more seasonings, if needed.
Remove bay leaf before serving.
Chef
