New England Clam Chowder
By Yankee Magazine|Oct 29 2003|
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one that insists on salt pork for “true” flavor.
Yield
6-8 servings
Total Time
20 minutes
Ingredients
1/4 pound salt pork, diced
3 onions, peeled and chopped
1-1/2 quarts clam stock and 2 cups water, or 2 cups bottled clam juice and 1-1/2 quarts water
6 potatoes, peeled and cubed
1 teaspoon chopped thyme
2 cups half-and-half
2 cups shucked clams, coarsely chopped
Salt and pepper to taste
Instructions
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add stock, water, potatoes, and thyme. Simmer, partially covered, 15 minutes or until potatoes are just tender. Add half-and-half, clams, and reserved salt pork. Heat slowly. Do not boil.
Notes
For Mussel Chowder: Substitute mussels for clams and proceed as directed above.
My friends loved it, also.
This is my go to recipe for clam chowder. Traditional, easy, sooooooo good!