New England Clam Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 -6 potatoes, cut in one inch cubes
- 1 large onion, diced
- 1⁄4 lb salt pork (may substitute with bacon)
- 1 (12 ounce) can evaporated milk
- 1 quart heavy cream
- 6 tablespoons real butter
- 3 lbs clams, in the shell
directions
- Cut salt pork in small pieces render in a heavy bottom pan. Removing salt pork from pan set aside, leaving the rendered fat.
- Add diced onion cook on low until translucent.
- Add cubed potato and just enough water to cover cook until tender.
- Add raw shucked clams and the juice of the clams. {Shuck clams from shell and do not cook until they are put in the chowder.}.
- Cook to heat the clams and then add the condensed milk, cream and butter. Heat through but do not boil. This is better the next day.
- Serve topped with crisp salt pork pieces, and crusty bread or crackers.
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RECIPE SUBMITTED BY
Mimi Hall
Jefferson, Maine