New England Clam Chowder Recipe
In my opinion to call yourself a chef one must have personal recipe of New England Clam Chowder, just like I do. The flavor of Seafood makes this dish all the more appetizing. This New England Clam Chowder is never going to fail as a Side Dish. The first taste of this delightful New England Clam Chowder from the European cuisine is enough to addict you to it for life! I suggest that you try out this New England Clam Chowder recipe, and tell me how you find it.
Ingredients
1 dozen large hard-shell (chowder) clams
Water
1/4 pound salt pork or bacon, diced
1 medium-sized onion, diced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery salt
3 medium-sized potatoes (1 pound), peeled and diced
4 cups half-and-half
1 tablespoon butter or margarine
Paprika for garnish
Directions
1. With stiff brush, scrub clams with running cold water until free of sand. In 4-quart saucepan over high heat, heat 1 cup water to boiling. Add clams; heat to boiling. Reduce heat to low; cover and simmer just until clams open, about 5 minutes.
2. Remove clams; reserve clam broth. Cool clams until easy to handle. Discard shells; with sharp knife, coarsely chop clams and set aside.
3. Clam broth can be sandy at times. Let broth stand awhile until sand settles at the bottom of saucepan. Carefully pour clear broth into measuring cup; add water to make 2 cups if necessary.
4. In same saucepan over medium heat, cook salt pork or bacon until lightly browned. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in flour, salt, pepper, and celery salt until blended; cook 1 minute. Gradually stir in clam broth until smooth; add potatoes; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Stir in half-and-half and clams; heat through.
5. Stir in butter or margarine; sprinkle chowder with some paprika.
2. Remove clams; reserve clam broth. Cool clams until easy to handle. Discard shells; with sharp knife, coarsely chop clams and set aside.
3. Clam broth can be sandy at times. Let broth stand awhile until sand settles at the bottom of saucepan. Carefully pour clear broth into measuring cup; add water to make 2 cups if necessary.
4. In same saucepan over medium heat, cook salt pork or bacon until lightly browned. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in flour, salt, pepper, and celery salt until blended; cook 1 minute. Gradually stir in clam broth until smooth; add potatoes; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Stir in half-and-half and clams; heat through.
5. Stir in butter or margarine; sprinkle chowder with some paprika.
