New England clam chowder

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.

New England clam chowder

Servings:	Serves 6
Calories per serving:	334
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Moorish with mussels 4.6/5 I make the English version using good old mussels - lovely! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g canned clams, minced, or 350 g frozen clams, thawed
• 2 tablespoons plain white flour
• 1 medium potato, diced
• 1 medium onion, chopped finely
• 250 ml boiling water
• 3 ounces salt pork, diced
• 1.7 litres milk
• 1 tablespoon butter
• Salt and pepper to taste

Method

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

Serving suggestions

Serve piping hot with oyster crackers, soda crackers or crusty bread.

Variations

Use bacon or home smoked bacon

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