Marion Ringwall's New England Clam Chowder Recipe
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Contributor: |
Contributor: Edith Warner
Added: Saturday, March 4, 2006
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Category: |
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Ingredients: |
Ingredients: 1/4 lb. salt pork - rind removed
3/4 lb. onions - coarsely cut (about 5 )
3 lbs. potatoes 1/2 small dice - 1/2 ground or chopped small (about 9)
2 cups chopped clams - no juice - save broth
about 18 quohogs or little necks to equal 2 cups
3 quarts water
2 tsp. salt 1/4 tsp. pepper
2 tbsp. slivered carrot (optional)
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Directions: |
Directions:Cut pork fine and fry in large pot until melted. Add onions and saute with pork. Do not brown. Add water and all of clam liquor (from opening clams). Add diced potatoes, salt and pepper, and boil gently about 10 to 15 minutes. Add ground potatoes and carrot. Simmer until potatoes are slightly soft. Add chopped clams and simmer another 15 minutes.
Manhattan Chowder
Same as New England except use less potatoes (6-7) and add 4 diced carrots, 1 large can crushed tomatoes and 1 good pinch thyme. |
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Number Of
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Number Of
Servings:16-20 |
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Personal
Notes: To open clams----Scrub clams well! Discard any open ones. Place in large pot with 1 1/2 to 2 qts. water Cover and bring to a boil. Then simmer until all clams are open. Remove clams and then meat from shells. Chop or grind clams. Pieces that are too large will be tough.
My mother made this chowder often. My brother Doug, dug the clams at the West Haven waterfront at low tide and brought home many. This is the recipe that was used for the Clam Chowder and Fritter dinners at the Methodist Church, only in much larger quantities. One kettle in the church kitchen held 25 quarts and 3 kettles were used!
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This recipe for Marion Ringwall's New England Clam Chowder, by 