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2026-01-30T13:11:30Z

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{{#seo:
|title=New England clam chowder, Fish recipe
|titlemode=replace
|keywords=#newenglandclamchowder #clams #boiling #flour #onion #bacon #frozen #butter #potato #saltpork #hardtack
|hashtagrev=032020
|description=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
}}
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.
{{recipesummary
|TotalCalories = 2008
|PortionCalories = 334
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 50 minutes
|PrepTime = 15 minutes
|CookTime = 35 minutes
|Image = [[Image:New England clam chowder recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Moorish with mussels''

4.6/5

I make the English version using good old mussels - lovely!

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| 450 g canned [[Clams|clams]], [[Minced|minced]], or 350 g [[Frozen|frozen]] clams, thawed
| 2 tablespoons plain white [[Flour|flour]]
| 1 medium [[Potato|potato]], [[Dice|diced]]
| 1 medium [[Onion|onion]], chopped finely
| 250 ml [[Boiling|boiling]] water
| 3 ounces [[salt pork]], diced
| 1.7 [[Litres|litres]] [[Milk|milk]]
| 1 tablespoon [[Butter|butter]]
| [[Salt|Salt]] and [[Pepper|pepper]] to taste
}}
===Method===

{{RecipeMethod
| If using [[Frozen|frozen]] [[Clams|clams]], drain and reserve liquid.
| Cut hard parts away and keep them separate.
| [[Sautéing|Sauté]] salt pork in a heavy iron pot until brown and crisp.
| Remove [[Pork|pork]] and sauté hard part of [[Clam|clam]] and [[Onions|onions]] in hot [[Fat|fat]] until [[Onion|onion]] is light [[Brown|brown]].
| Stir in [[Flour|flour]], then slowly add [[Boiling|boiling]] water, [[Salt|salt]], [[Pepper|pepper]], and [[Diced|diced]] [[Potato|potato]].
| Cover and [[Simmering|simmer]] gently 10 minutes or until potato is tender.
| Add soft parts of [[Clams|clams]] and liquid.
| Just before serving, stir in scalded [[Milk|milk]] and [[Butter|butter]].
| Heat thoroughly, but not to [[Boiling|boiling]].
}}
===Serving suggestions===
Serve piping hot with [[oyster crackers]], [[soda crackers]] or crusty [[Bread|bread]].
===Variations===
Use [[bacon]] or [[home smoked bacon]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Historic recipes]]
[[Category:North American recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Soup and stock recipes]]
[[Category:Starters]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/newenglandclamchowder|#newenglandclamchowder]] [[Special:Search/clams|#clams]] [[Special:Search/boiling|#boiling]] [[Special:Search/flour|#flour]] [[Special:Search/onion|#onion]] [[Special:Search/bacon|#bacon]] [[Special:Search/frozen|#frozen]] [[Special:Search/butter|#butter]] [[Special:Search/potato|#potato]] [[Special:Search/saltpork|#saltpork]] [[Special:Search/hardtack|#hardtack]]
</code>

New England clam chowder - Revision history

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