Prep 25 mins
Cook 10 mins
My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make.
- 4 -6 ounces salt pork, diced
- 4 tablespoons unsalted butter
- 1 cup chopped onion (I always use a sweet onion)
- 2 tablespoons flour
- fresh ground black pepper (to taste)
- thyme (to taste})
- 5 cups cooked diced potatoes
- 1 quart half-and-half (you can use fat free)
- 1 cup approx. low sodium chicken broth
- 3 (6 1/2 ounce) cans minced clams or 3 (6 1/2 ounce) canschopped clams, plus
- 1 cup clam juice
- chopped Italian parsley
- fresh lemon juice, to taste
- hot pepper sauce
- Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
- With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
- Add butter and when melted, add the onions and saute until golden.
- Stir in flour and cook over low heat 5 minutes, stirring constantly.
- Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
- Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
- Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
- Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.
This is outstanding, by far my favorite New England Clam Chowder!! The only change I made was using 3 - 4 slices of diced bacon (and using it's grease) instead of the salt pork, because it's hard to find in the stores here. Thank you, anni, for a new favorite on Friday nights!