My Best New England Clam Chowder

"My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make."
 
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photo by HisMonie photo by HisMonie
photo by HisMonie
Ready In:
35mins
Ingredients:
15
Serves:
4-6
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ingredients

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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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Reviews

  1. This is outstanding, by far my favorite New England Clam Chowder!! The only change I made was using 3 - 4 slices of diced bacon (and using it's grease) instead of the salt pork, because it's hard to find in the stores here. Thank you, anni, for a new favorite on Friday nights!
     
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