New England Clam Chowder
Soups New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
If using frozen clams, drain and reserve liquid.
- 02
Cut hard parts away and keep them separate.
- 03
Sauté salt pork in a heavy iron pot until brown and crisp.
- 04
Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
- 05
Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
- 06
Cover and simmer gently 10 minutes or until potato is tender.
- 07
Add soft parts of clams and liquid.
- 08
Just before serving, stir in scalded milk and butter.
- 09
Heat thoroughly, but not to boiling.
- 10
Serve piping hot with oyster or soda crackers.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Jon Sullivan The original uploader was Y6y6y6 at English Wikipedia .; view original image record .
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