New England clam chowder
New England clam chowder is a milk or cream-based chowder, traditionally made with potatoes, onion, bacon or salt pork, flour or hardtack, and clams. It is occasionally referred to as Boston Clam Chowder in the Midwest.
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- 450 g canned clams, minced, or 350 g frozen clams, thawed
- 2 tablespoons plain white flour
- 1 medium potato, diced
- 1 medium onion, chopped finely
- 250 ml boiling water
- 3 ounces salt pork, diced
- 1.7 litres milk
- 1 tablespoon butter
- Salt and pepper to taste
- If using frozen clams, drain and reserve liquid.
- Cut hard parts away and keep them separate.
- Sauté salt pork in a heavy iron pot until brown and crisp.
- Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
- Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
- Cover and simmer gently 10 minutes or until potato is tender.
- Add soft parts of clams and liquid.
- Just before serving, stir in scalded milk and butter.
- Heat thoroughly, but not to boiling.
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