New england clam chowder

1 pot

Ingredients

Quantity Ingredient
18 Quahog clams
3 larges Potatoes; diced
1 Onion; coarsely chopped
½ cup Salt pork; diced (no rind)
2 cups Light cream or half-&-half
2 tablespoons Butter
Salt and pepper to taste

Directions

Scrub clams well with a stiff brush to remove external sand. Steam them in 1 cup of water (or ½ cup of water and ½ cup of dry white wine) until they open, discarding any clams that remain closed. Pour off and reserve broth, then shuck and chop clams - discard the shells and reserve any juices.

Fry the salt pork in a large kettle until it begins to brown. Add onions and continue to fry until soft and the pork is crisp.

Measure the reserved clam broth and add enough water to make 2 cups of liquid. Add broth to the kettle with the salt pork and onions and bring to a simmer. Add potatoes and cook until potatoes are firm but cooked through. Add cream and butter and taste for seasoning. Heat just to a simmer again and then add chopped clams. Cook only long enough to heat the clams (about a minute or so). Remove from heat and serve.

Posted to COOKING by Dave Sacerdote, 12/95 Submitted By DAVE SACERDOTE On 12-06-95

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