Favorite New England Clam Chowder Recipe

Serves/Makes: 4 servings

Ingredients:

  • 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
How to cook Favorite New England Clam Chowder:
  • 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.

Notes:

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.

Hints:

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 (more Clams recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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