Side Pannel
New England Clam Chowder
Ingredients List
- 1/4 lb Salt pork; diced
- 2 c Chopped onions
- 4 lg Potatoes; pared and diced
- 40 oz Canned clams; reserve liquid
- 1 1/2 ts Salt
- 1 ts TABASCO pepper sauce
- 4 c Half and half
- 3 c Milk
- 4 tb Butter or margarine
Directions
In large kettle, cook salt pork until lightly browned. Remove and set
aside. Add onions to drippings; cook until tender. Return salt pork to pan,
add potatoes, clam liquid, salt and TABASCO sauce. Simmer until potatoes
are tender, 20 to 25 minutes. Add clams, half-and-half, milk and butter.
Heat but do not boil.
Makes 8 to 12 servings.
NOTE: If fresh clams are available, scrub 7 dozen clams under running water
and place in steamer or large covered kettle with 1 1/2 cups water to cover
bottom. Cook gently over medium heat about 10 minutes or until shells open.
Stir clams once or twice while steaming.
Remove clams from kettle and set aside to cool before removing meat.
Continue cooking broth until it is reduced in volume to about 1 1/2 cups.
Set aside.
Remove clams from shells and cut into 1/8-inch pieces and add to chowder as
directed above.
aside. Add onions to drippings; cook until tender. Return salt pork to pan,
add potatoes, clam liquid, salt and TABASCO sauce. Simmer until potatoes
are tender, 20 to 25 minutes. Add clams, half-and-half, milk and butter.
Heat but do not boil.
Makes 8 to 12 servings.
NOTE: If fresh clams are available, scrub 7 dozen clams under running water
and place in steamer or large covered kettle with 1 1/2 cups water to cover
bottom. Cook gently over medium heat about 10 minutes or until shells open.
Stir clams once or twice while steaming.
Remove clams from kettle and set aside to cool before removing meat.
Continue cooking broth until it is reduced in volume to about 1 1/2 cups.
Set aside.
Remove clams from shells and cut into 1/8-inch pieces and add to chowder as
directed above.
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