Clam Chowder, New England Style
New England Clam Chowder is a creamy and hearty soup that originated in the northeastern region of the United States. It typically consists of clams, potatoes, onions, and milk or cream, with a base thickened by a roux. This delicious and comforting dish is a perfect meal for a chilly day and is often enjoyed with oyster crackers or crusty bread.
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clams
|
*
|
| 1 ¾ | cups |
light cream (half&half)
|
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | pound |
pork
diced |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | each |
onions
sliced |
|
| 1 | teaspoon |
parsley leaves
|
|
| 3 | each |
potatoes
diced |
|
| 1 | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clams
|
*
|
| 414 | ml |
light cream (half&half)
|
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 226.8 | g |
pork
diced |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 45 | ml |
butter
|
|
| 5 | ml |
basil
|
*
|
| 1 | each |
onions
sliced |
|
| 5 | ml |
parsley leaves
|
|
| 3 | each |
potatoes
diced |
|
| 5 | ml |
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 andamp; half, seasonings, and clams.
Heat through. Serve hot.
