My Best New England Clam Chowder
photo by HisMonie
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 4 -6 ounces salt pork, diced
- 4 tablespoons unsalted butter
- 1 cup chopped onion (I always use a sweet onion)
- 2 tablespoons flour
- fresh ground black pepper (to taste)
- thyme (to taste})
- 5 cups cooked diced potatoes
- 1 quart half-and-half (you can use fat free)
- 1 cup approx. low sodium chicken broth
- 3 (6 1/2 ounce) cans minced clams or (6 1/2 ounce) cans chopped clams, plus
- 1 cup clam juice
- chopped Italian parsley
- fresh lemon juice, to taste
- hot pepper sauce
- salt
directions
- Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
- With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
- Add butter and when melted, add the onions and saute until golden.
- Stir in flour and cook over low heat 5 minutes, stirring constantly.
- Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
- Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
- Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
- Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.
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