photo by Elly in Canada
- Ready In:
- Melt butter in a saucepan, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes (about ten minutes).
- When potatoes are tender add parsley, salt and pepper, and clams with their juice.
- Just before serving add 2 cups milk and heat but do NOT boil.
I have been making this chowder for many years and love it in its original; however, it is much better with how I have changed it. I now use the large clam chowder can from Costco (I like lots of clams in my chowder), about 6 pieces of bacon that I have cooked to almost done, white wine, all leeks rather than onion/leeks and garlic. When we our friends get together for a soup night, I am always requested to bring the clam chowder.
subj.#7155 receipe is good,following suggestions. get shucked clams from fish mkt, much easier to do in new england.steam in collender for 4 min.or they,ll be rubbery.use i bottle clam juice add to onions and potatos.pour excess juice from steaming clams inwith potato mix.bring to hot not boil//// serve in individual bowls adding condensed milk with 50/50 light cream to each bowl. almost forgot most important detail. start by rendering out diced up lean salt pork intil golden browm before adding anything. sit back and really enjoy true cape cod clam chowder the way it should be made from early wampanoug indians. thought you might like it. cut the clams in half when steamed.wil add more body to chowder.