New England Clam Chowder Recipe
New England Clam Chowder is perfect for all the seafood lovers out there. The flavor and texture of this clam soup y is simple irresistible. Try this brilliant New England Clam Chowder recipe!
Ingredients
2 quarts clams
1/4 pound salt pork
2 cups finely cubed potatoes
1 large onion, finely chopped
1 tablespoon flour
Reserved clam juice plus enough water to make two cups
1 teaspoon thyme, tied in a cheesecloth bag
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper
2 cups milk
2 cups heavy cream
2 tablespoons butter
Directions
Have the clams opened and reserve the juice.
Cut the salt pork into fine dice and chop it.
Cook over low heat in a large kettle until beginning to brown.
Add the potatoes and cook three or four minutes, stirring occasionally with a wooden spoon.
Add the chopped onion and continue stirring until the potatoes and onion are soft but not brown.
Sprinkle with the flour.
Add the reserved clam juice and water, thyme, salt and pepper and bring to a boil.
Chop the clams fine and add them to the simmering mixture.
Let cook twenty to thirty minutes, until the potatoes are tender.
Add the milk and cream and bring to a boil.
Remove the thyme tied in cheesecloth and correct the seasonings.
Just before serving, stir in the butter.
When the butter melts, serve piping hot with buttered toast.
Cut the salt pork into fine dice and chop it.
Cook over low heat in a large kettle until beginning to brown.
Add the potatoes and cook three or four minutes, stirring occasionally with a wooden spoon.
Add the chopped onion and continue stirring until the potatoes and onion are soft but not brown.
Sprinkle with the flour.
Add the reserved clam juice and water, thyme, salt and pepper and bring to a boil.
Chop the clams fine and add them to the simmering mixture.
Let cook twenty to thirty minutes, until the potatoes are tender.
Add the milk and cream and bring to a boil.
Remove the thyme tied in cheesecloth and correct the seasonings.
Just before serving, stir in the butter.
When the butter melts, serve piping hot with buttered toast.
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