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New England Clam Chowder
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Description
As cold weather approaches, this hearty soup is so comforting. Delicious fresh but even better the next day. Inspired by Gorton’s brand clams and their free recipe booklet that I acquired many years ago, this has become a family favorite.
Ingredients
- ¼ pounds Salt Pork Or Bacon, Diced
- ½ cups Onion, Diced (about 1 Medium)
- 2 cups Potatoes, Peeled And Cut Into 1/2-inch Cubes
- 2 cups Clam Broth (use Liquid Drained From Canned Clams)
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 2 cups Canned Minced Or Chopped Clams (four Small 6-7 Oz. Cans), Drained And Liquid Reserved
- 2 cups Whole Milk, Light Cream, Or Half-and-half, Or Heavy Cream
- 3 Tablespoons Butter
Preparation
Cook the salt pork in a Dutch oven or soup pot over medium heat until the fat has been rendered. Remove the bits of pork, using a slotted spoon, and reserve.
Add the onion to the rendered fat; cook and stir frequently until onion is soft, but not brown, about 5 minutes.
Add potatoes, clam broth, salt and pepper. Simmer until the potatoes are tender, but not mushy, about 15 minutes.
Add the clams; simmer for 5 minutes.
Add milk, butter and reserved salt pork bits. Heat, but do not boil. Adjust seasoning and serve hot with soup crackers.
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2 Comments
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etallman5879 on 8.12.2010
My husband and I both love clam chowder, but I’ve never tried to make it at home. Now I think I will and won’t be stuck with the canned versions
Thanks!
Twinks on 8.12.2010
I love clam chowder. Thanks for sharing!