New England Clam Chowder Recipe
Try this delicious version of New England Clam Chowder recipe. I am sure, once you taste this New England Clam Chowder, you'll always love to share it with your friends and family!
Ingredients
| Minced | 1 Pound, canned | |
| Potatoes | 3 Small | |
| Bacon Slices | 3 | |
| Onion | 1 Medium | |
| Milk | 2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Salt if necessary | ||
| black pepper | 1 | |
Directions
1. Scrub the fresh clams and soak in three changes of cold water to remove any sand. Steam them over 1 cup water for 8 minutes until they open. Discard the shells and chop the clams into small pieces. Strain the broth through cheesecloth to remove the sand.
2 Peel and dice the potatoes; derind and cut the bacon into small pieces. Peel and finely chop the onion. Boil the potatoes in salted water for 15 minutes.
3 Fry the bacon in a saucepan until 1 tablespoon of fat has been rendered. Remove the bacon pieces and set aside, then sauté the onion in the fat for 5 minutes. Add the strained clam broth or the liquid from the canned clams. Simmer for 5 minutes. Add the chopped clams, milk, cream, butter and, potatoes. Season with salt and simmer for 5 minutes or until the potatoes are tender.
4 Ladle the chowder into individual bowls and garnishs each with a sprinkling of black pepper and the bacon pieces.
2 Peel and dice the potatoes; derind and cut the bacon into small pieces. Peel and finely chop the onion. Boil the potatoes in salted water for 15 minutes.
3 Fry the bacon in a saucepan until 1 tablespoon of fat has been rendered. Remove the bacon pieces and set aside, then sauté the onion in the fat for 5 minutes. Add the strained clam broth or the liquid from the canned clams. Simmer for 5 minutes. Add the chopped clams, milk, cream, butter and, potatoes. Season with salt and simmer for 5 minutes or until the potatoes are tender.
4 Ladle the chowder into individual bowls and garnishs each with a sprinkling of black pepper and the bacon pieces.
Chef
