New England Clam Chowder Recipe
New england clam chowder is a creamy and lovely soup made with canned or fresh clams. This new england clam chowder is made with salt pork and added vegetables. Seasoned to taste, this chowder is great as a side with accompaniments of choice.
Ingredients
1 quart clams with liquor
3 tablespoons butter
3 cups water
1 3/4 cups half and half
2 slices salt pork, chopped
1 medium onion, sliced
1 tablespoon salt
3 medium potatoes, cut in small cubes
Dash of pepper
Directions
Combine clams, liquor, and water and cook to a boil.
Drain, reserving the broth.
Mince the necks and the coarse membranes, chop the rest.
Set all aside.
Fry the salt pork until lightly browned, stir in onion, and cook until limp but not brown.
Add the clam broth and potatoes and cook until potatoes are tender.
Then stir in butter, half and half, salt, pepper, and clams.
Heat but do not boil, pour immediately into large, warmed soup bowls.
Drain, reserving the broth.
Mince the necks and the coarse membranes, chop the rest.
Set all aside.
Fry the salt pork until lightly browned, stir in onion, and cook until limp but not brown.
Add the clam broth and potatoes and cook until potatoes are tender.
Then stir in butter, half and half, salt, pepper, and clams.
Heat but do not boil, pour immediately into large, warmed soup bowls.
