Rich New England Clam Chowder Recipe
Over the years I have mastered the art of making New England Clam Chowder which I was taught by my family elders. Pamper everyone with New England Clam Chowder as Side Dish. This is the best recipe of Seafood I have ever made. In my opinion, if one is a chef, one ought to have a personal recipe of New England Clam Chowder, just like I do.
Ingredients
2 dozen medium quahog clams or 2 7 1/2-ounce cans clams or 1 pint shucked clams
14 pound salt pork, minced
4 cups diced, peeled potatoes
1/2 cup chopped onion
2 cups milk
1 cup light cream
3 tablespoons all-purpose flour
1 16 teaspoons salt
Directions
If using clams in shell, place in large kettle; add 1 cup water.
Cover and bring to boiling.
Reduce heat; steam just till shells open, 5 to 10 minutes.
Remove clams from shell.Dice clams; strain liquid, reserving 16 cup.
Fry salt pork till crisp.
Remove bits of pork; reserve.
Add 16 cup clam liquid, 11/2 cups water, potatoes, and onion to fat.
Cook, covered, till potatoes are tender, 15 to 20 minutes.
Add clams 13/4 cups milk, and cream.
Blend remaining milk and flour; stir in to chowder.
Cook and stir till boiling.
Add salt and dash pepper; top with salt pork.
Cover and bring to boiling.
Reduce heat; steam just till shells open, 5 to 10 minutes.
Remove clams from shell.Dice clams; strain liquid, reserving 16 cup.
Fry salt pork till crisp.
Remove bits of pork; reserve.
Add 16 cup clam liquid, 11/2 cups water, potatoes, and onion to fat.
Cook, covered, till potatoes are tender, 15 to 20 minutes.
Add clams 13/4 cups milk, and cream.
Blend remaining milk and flour; stir in to chowder.
Cook and stir till boiling.
Add salt and dash pepper; top with salt pork.
