New England Clam Chowder
- 2 dozen quahog clams (medium to large) or to 8 oz cans of chopped clams
- 1/4 pound salt pork, minced
- 4 cups diced peeled potatoes
- 1/2 cup chopped yellow onion
- 2 cups milk
- 1 cup heavy cream
- 3 tbs all purpose flour
- 2 tbs kosher salt
- Oyster crackers
Here is an authentic version of clam chowder that you can make in about 30 minutes from start to finish.
- If using fresh clams in shell, place in large kettle and add 1 cup of water. Cover and bring to a boil.
- Reduce heat and steam until shells open. About 5 minutes.
- Remove clams from shell and reserve and strain liquid.
- Chop clams and set aside.
- In a stock pot fry salt pork until crispy. Remove bits of pork and reserve.
- Add 1/2 cup of clam liquid to stock pot along with 1 and 1/2 cups of water.
- Add potatoes and bring to a boil. Cook until tender. About 15 minutes.
- Add the clams, milk and cream and flour to stock pot and stir until smooth.
- Add salt and a dash of pepper serve in bowls and top with crispy salt pork.