NEW ENGLAND CLAM CHOWDER

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 Cup onion, finely diced
  • 1 Cup celery, finely diced
  • salt pork, finely chopped and browned
  • 1 stick margarine or butter
  • 1 Cup flour
  • 5 Cups bottled clam juice
  • 3 cans (6 1⁄2 oz) chopped clams
  • 8 oz. cooked potatoes, cut in 3⁄4 in cubes
  • 1 Cup half and half
  • 1 tsp. salt
  • black pepper, to taste

Directions

  • In a large thick bottomed pan, heat clam juice.
  • In a separate pan, melt butter over medium high heat.
  • Add celery and onions that have been finely chopped, and sauté until they appear translucent – about 3 minutes.
  • Add salt pork and flour and stir continuously for another 5 minutes.
  • This mixture is your roux; it will be added to the liquid to thicken your chowder.
  • Be sure not to leave roux unattended as it must constantly be stirred to avoid burning.
  • Increase heat on clam juice to medium high and with a wire whisk, add roux mixture to liquid.
  • Stir constantly to break up any lumps that may form.
  • Add clams and the liquid they are in to chowder and stir.
  • Chop potatoes coarsely and add to chowder.
  • Add half and half and stir.
  • Add salt.
  • Decrease heat to medium low and allow to simmer for about 20 minutes, stirring very frequently.
  • Marlene

Notes

This is my all time favorite soup. If I am buying canned I like the Progresso brand.

Categories: Chowder  Soup 

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