How to cook Favorite New England Clam Chowder
- 2 (10-ounce) cans (6 1/2 ounces each) clams, including juice
- 4 slices bacon, diced
- 2 scallions, tops included, chopped
- 4 medium potatoes, peeled and diced
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup whipping cream
- In a heavy large saucepan, sauté bacon, add scallions and potatoes. Sauté 3 minutes.
- Sprinkle flour; then add clam juice. Stir well.
- Bring to a boil. Lower heat to a simmer, stirring until tender, about 20 minutes. Add salt and pepper.
- Add clams with liquid and whipping cream. Heat soup just until a simmer. DO NOT BOIL or clams will get tough.
- Serve the Favorite New England Clam Chowder piping hot with crusty French bread or fine crackers.
The Favorite New England Clam Chowder recipe is delicious, simple, and really easy to cook.
New England clam chowder is a milk- or cream-based chowder, traditionally made with potatoes, onion, bacon or salt pork, flour or hardtack, and clams.
If you prefer to use fresh clams, substitute 36 littlenick clams for the canned clams. Scrub live clams under cold running water. In an 8-quart Dutch oven combine 4 quarts (16 cups) cold water and 1/3 cup salt. Add clams; soak for 1 hour. Drain and rinse. Discard water. Steam clams, half at a time, over boiling water, covered, for 5 to 7 minutes or until clams open and are thoroughly cooked. Discard any clams that do not open. Cool for 15 minutes. Remove from shells; coarsely chop.
This recipe for Favorite New England Clam Chowder serves/makes: 4 servings
The Favorite New England Clam Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew