United States
New England Clam Chowder
New England Clam Chowder, prepared with canned clams, plain white flour, medium potato.
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Recipes from the same place, or built on the same ingredients.
United States
New England Clam Chowder, prepared with canned clams, plain white flour, medium potato.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Stirring spoon
10 clear steps
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. If using previously frozen uncooked clams, ensure they are cooked firm and opaque before serving.
Serve piping hot with oyster or soda crackers.
Recipes from the same place, or built on the same ingredients.
