New England Clam Chowder Recipe
New England Clam Chowder is a delicious side dish recipe. Try this effortlessly prepared mouth watering New England Clam Chowder; you would always love to serve to your loved ones.
Ingredients
| 1/4 pound salt pork, cut into 1/8-inch dice | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Cold water | 3 Cup (16 tbs) | |
| 4 cups potatoes, cut into 1/4-inch dice | ||
| Coarsely chopped | 2 Dozen, shucked | |
| 2 cups heavy or light cream | ||
| Thyme | 1/8 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| Soft butter | 2 Tablespoon | |
| Paprika | ||
Directions
Over high heat, fry the diced salt pork in a heavy 2-quart saucepan, stirring constantly for about 3 minutes until a thin film of fat covers the bottom of the pan.
Reduce the heat to moderate, stir in the chopped onion and cook together for about 5 minutes longer, stirring occasionally.
When the diced pork and onions turn a light golden brown, add 3 cups of water and the diced potatoes.
Bring to a boil over high heat, then reduce the heat and simmer with the pan half covered for about 15 minutes until the potatoes are tender but not falling apart.
Add the chopped clams and their juices, the cream and thyme, and heat almost to the boiling point.
Then taste and season with as much salt and pepper as you think it needs.
Stir in the soft butter.
Reduce the heat to moderate, stir in the chopped onion and cook together for about 5 minutes longer, stirring occasionally.
When the diced pork and onions turn a light golden brown, add 3 cups of water and the diced potatoes.
Bring to a boil over high heat, then reduce the heat and simmer with the pan half covered for about 15 minutes until the potatoes are tender but not falling apart.
Add the chopped clams and their juices, the cream and thyme, and heat almost to the boiling point.
Then taste and season with as much salt and pepper as you think it needs.
Stir in the soft butter.
Chef
