Maine Clam Chowder

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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