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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Favorite Reed Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c cubed salt pork
4 tbsp. butter
1 large onion, finely chopped
4 ribs celery, finely chopped
6 tbsp. all-purpose flour
3 cups chopped clams, with juices
2 large russet potatoes, peeled and diced
8 oz clam juice
4 oz chicken broth
3 cups combination of milk and half and half
1 tsp celery salt
2 dashes hot sauce
2 bay leaves
salt and pepper to taste
Directions:
Directions:
Slowly cook salt pork in a skillet until fat is rendered; strain off drippings. Pour fat drippings and butter into large stockpot; cook until butter is melted. Add onions and celery to pot; cook until transparent. Add flour, stir and cook for 5 minutes. Add chopped clams, diced potatoes, clam juice, chicken broth, bay leaves and milk; bring to a boil. Lower heat and simmer for 15-20 minutes, adding celery salt and hot sauce. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
While this is not exactly Nana's recipe, the flavor will bring you back to those rainy days at GLP. Serve with oyster or pilot crackers and your tummy will thank you !

 

 

 

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