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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sea clam strips or other copped hard shell clams in liquor
1 tablespoon salt, plus additional for taste
4 cups warm water
1 1/2 cups water
1/2 pound salt pork, diced
3/4 cup chopped celery
3/4 cup chopped onions
6 cups peeled and diced red skinned potatoes (8)
3 cups light cream
1-2 cups whole milk
freshly ground black pepper

Directions:
Directions:
Drain the clams, reserving the liquor. If using strips, chop them. Place the clams in a large bowl with the tablespoon of salt and add the 4 cups of warm water. Let soak for 15 minutes. Scoop out 1 cup of the soaking water and reserve. Drain the clams. In a large soup pot, cook the salt pork over medium low heat, stirring occasionally, until the pork is well browned and the fat is rendered, about 15 minutes. Use a slotted spoon to remove most of the pork pieces, leaving the drippings in the pan. Add the celery and onions, and cook until softened, about 5 minutes. Add the clam liquor, the reserved 1 cup of clam soaking water and the 2 1/2 cups of water to the pot. Add the potatoes, bring to a boil, reduce the heat to medium low and cook until the potatoes are just tender, about 15 minutes. Add the chopped clams and the cream. The chowder can be cooled, uncovered, in the refrigerator and then covred and refrigerated for up to 2 days. Bring to a simmer and stir in one cup of the milk. If the chowder seems to need more liquid, add the remaining milk. Season generously with salt and pepper.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
The Essex, Massachusettes clam is the best in the world! Clams from the Chesapeake area are sweeter and Maine's are more metallic. Essex and Ipswich, Massachusetts, are famous for their steamer (soft shell) clams. This chowder is made in the Cape Ann style, which means it is not thickened with flour.

 

 

 

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