Maine Clam Chowder Recipe
The maine clam chowder is a filling chowder made with shucked clams and milk. Cooked along with onions and potatoes, the maine clam chowder is flavored with thyme and best served after letting it stand for sometime for better taste.
Ingredients
1/4 lb. salt pork, cut in 1/4-inch cubes
2 med. onions, coarsely chopped
1 qt. shucked clams, solid packed
8 med. potatoes, cut in small pieces
1 qt. cold milk
4 tsp. flour
Salt and pepper
Dash of thyme (opt.)
Directions
Brown salt pork in chowder kettle; add onions and cook 3 minutes.
Lay clams and potatoes in alternate layers over onions; add enough cold water to cover potatoes and onions.
Heat to boiling; simmer until potatoes are tender.
Add milk; heat to boiling.
Add flour, mixed to smooth and creamy texture with cold water; continue boiling until chowder thickens, stirring steadily.
Season to taste.
Chowder improves by standing a few hours.
Lay clams and potatoes in alternate layers over onions; add enough cold water to cover potatoes and onions.
Heat to boiling; simmer until potatoes are tender.
Add milk; heat to boiling.
Add flour, mixed to smooth and creamy texture with cold water; continue boiling until chowder thickens, stirring steadily.
Season to taste.
Chowder improves by standing a few hours.
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