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New England Clam Chowder

@arecipe.bsky.social

New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions.

Total 02:00
Yield 6

Ingredients

  • 1 pound canned clams, minced, or 12 ounces frozen, thawed
  • 2 tablespoons plain white flour
  • 1 medium potato, diced
  • 1 medium onion, diced
  • 1 cup boiling water
  • 3 ounces salt pork, diced
  • 1½ quarts skimmed or whole milk , scalded
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions

  1. 1
    If using frozen clams, drain and reserve liquid.
  2. 2
    Cut hard parts away and keep them separate.
  3. 3
    Sauté salt pork in a heavy iron pot until brown and crisp.
  4. 4
    Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
  5. 5
    Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
  6. 6
    Cover and simmer gently 10 minutes or until potato is tender.
  7. 7
    Add soft parts of clams and liquid.
  8. 8
    Just before serving, stir in scalded milk and butter.
  9. 9
    Heat thoroughly, but not to boiling.
  10. 10
    Serve piping hot with oyster or soda crackers.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:New_England_Clam_Chowder