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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

New England Style Clam Chowder Recipe

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This recipe for New England Style Clam Chowder is from The Ward Family Cookbook Project, 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:  

2 qt Canned Clams w Juice
1.5 qt Water or Fish Stock
1.25 lb Potato, Small Dice
8 oz Salt pork, Small Dice
2 oz Whole Butter
1 lb Onion, Small Dice
8 oz Celery, Small Dice
4 oz Flour
1 qt Milk
1 oz Heavy Cream
TT Salt/Pepper
TT Tobasco
TT Worcestershire Sauce
TT Thyme
AN Parsley, for garnish
AN Carrot, Julienned, for garnish

Directions:
Directions:
Method

Drain the clams, reserving the broth the clams and their liquid. Add enough water or stock to bring the total amount of liquid to 2 quarts
Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid
Render the salt pork with the butter. Add the onions and celery to the rendered fat and sweat until tender but not brown
Add the flour to make a blonde roux
Add the clam liquid to the roux, whisking away any lumps
Simmer for 30 minutes, skimming as necessary
Bring the milk and cream to a boil and add to the soup
Add the clams and potatoes, and season to taste with salt, pepper, tobasco sauce, Worcestershire sauce, and thyme
Garnish each serving with fresh parsley and carrot, as desired.

Number Of Servings:
Number Of Servings:
Yield: 3.5 Quart
Preparation Time:
Preparation Time:
50 min.

 

 

 

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