New England Clam Chowder
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 Time
2 hours
Servings
6
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
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.
10 minutes
Add soft parts of clams and liquid.
Just before serving, stir in scalded milk and butter.
Heat thoroughly, but not to boiling.
Serve piping hot with oyster or soda crackers.