New England Double Clam Chowder
New England Double Clam Chowder recipe
Yield
6 servingsPrep
10 minCook
80 minReady
1½ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
clams
|
*
|
| 2 | medium |
onions
sliced thin |
|
| 1 | cup |
clam juice
|
*
|
| 1 | quart |
light cream (half&half)
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
seasoning
to taste, seafood |
* |
| ½ | pound |
salt pork
cut fine |
|
| 10 | medium |
potatoes
diced |
|
| 1 | quart |
milk
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
water
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
clams
|
*
|
| 2 | medium |
onions
sliced thin |
|
| 237 | ml |
clam juice
|
*
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
seasoning
to taste, seafood |
* |
| 226.8 | g |
salt pork
cut fine |
|
| 1E+1 | medium |
potatoes
diced |
|
| 0.9 | l |
milk
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
water
hot |
*
|
Directions
Cook clams until just opened.
Strain and reserve 1 cup of broth.
Finely chop clams.
Fry salt pork in large Dutch oven.
Remove salt pork and add onion; brown, being careful not to let it scorch.
Add potatoes and enough hot water to cover.
When potatoes are done, add clams, cook for 3 minutes over low heat.
Slowly add milk and cream.
Simmer for at about an hour being careful not to let it curdle.
Add thickening made of flour and butter, season and simmer slowly for another hour.
DO NOT LET IT BOIL.
Serve hot.
