Clam Chowder, New England Style
17
17
Ingredients
| 24 | each |
clams
|
* |
| 3 | cups |
water
|
|
| ½ | pound |
pork
diced |
|
| 3 | tablespoons |
butter
|
|
| 1 | each |
onions
sliced |
|
| 3 | each |
potatoes
diced |
|
| 1 ¾ | cups |
light cream (half&half)
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
basil
|
* |
| 1 | teaspoon |
parsley leaves
|
|
| 1 | teaspoon |
thyme
|
* |
Directions
Combine clams, their liquid and water; bring to a boil.
Drain clams, reserving liquid.
Remove clams from shells; chop meat; set aside.
In butter, fry pork with onions, until onions are clear.
Add potatoes and liquid from clams; simmer 20 minutes.
Stir in half and half, seasonings, and clams.
Heat through.
Serve hot.
