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v1 Public Imported from Wikibooks revision 4523405

New England Clam Chowder

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Seafood | Soups

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4523405

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #inexpensive #recipes for chowder #recipes using butter #recipes using clam #recipes using cow milk #recipes using onion #recipes using pork #recipes using potato #recipes using wheat flour #recipes with images #united states
Soup

Ingredients

Scale
  • 1 pound canned clams, minced, or 12 ounces frozen, thawed
  • 2 tablespoons plain white flour
  • 1 medium potato, diced
  • 1 medium onion, diced
  • 1 cup boiling water
  • 3 ounces salt pork, diced
  • 1½ quarts skimmed or whole milk , scalded
  • 1 tablespoon butter
  • Salt and pepper to taste

Directions

  1. If using frozen clams, drain and reserve liquid.
  2. Cut hard parts away and keep them separate.
  3. Sauté salt pork in a heavy iron pot until brown and crisp.
  4. Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
  5. Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
  6. Cover and simmer gently 10 minutes or until potato is tender.
  7. Add soft parts of clams and liquid.
  8. Just before serving, stir in scalded milk and butter.
  9. Heat thoroughly, but not to boiling.
  10. Serve piping hot with oyster or soda crackers.

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