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|
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.