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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Krankoski-Wright Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Ellen Ries

Category:
Category:

Ingredients:  
Ingredients:  
From Yankee Magazine

The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina.
4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth (Note - these days excellent frozen clams are also available)
1/4 pound cubed salt pork or 6 slices bacon
1 onion, coarsely chopped
6 medium potatoes, peeled and cut into 1/4 inch cubes
2 cups milk
2 cups light cream
6 tablespoons (3/4 stick) unsalted butter
salt
freshly ground pepper

Directions:
Directions:
If using fresh clams, pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.
If using shucked clams, add as indicated below.
Cook salt pork or bacon in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and light cream; bring to a simmer being careful not to scalded. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted. Do not boil or clams will be tough. Season to taste with salt and pepper. Garnish with a sprinkle of paprika if desired.

Number Of Servings:
Number Of Servings:
Yield: 4 to 6 servings
Personal Notes:
Personal Notes:
Jim Wright's grandmother, Helen Fay Devine Wright, was from Boston. She loved New England and its traditions. We spent a lot of time as a family on Nantucket. It is one of our families favorite places. Clam Chowder is a special part of that island and a wonderful soup.

 

 

 

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