Prep 20 mins
Cook 30 mins
Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".
- 5 cups bottled clam juice
- 2⁄3 cup flour
- 1 cup onion (finely chopped)
- 6 ounces salt pork fat, diced (or 8 slices of bacon diced)
- 2 tablespoons butter
- 8 ounces cooked clams (chopped)
- 4 medium potatoes (cooked and cut in bite-sized chunks)
- 1⁄2 cup milk
- 1⁄2 cup cream
- 1 teaspoon salt
- Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
- Heat the clam juice in a large saucepan on medium heat.
- In separate pan put the butter and onions and sauté till translucent.
- Add the flour and whisk continuously for 5 minutes.
- Add to the clam juice slowly whisking all the while so there will be no lumps.
- Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
- Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
- When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
- Make this a day ahead for flavor.
- NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.