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.
| New England clam chowder | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 334 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewMoorish with mussels 4.6/5 I make the English version using good old mussels - lovely! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
Serving suggestions
Serve piping hot with oyster crackers, soda crackers or crusty bread.
Variations
Use bacon or home smoked bacon
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