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964836 -- MY BEST NEW ENGLAND CLAM CHOWDER

12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until
later). Peel and cube the potatoes (hold). Simmer the diced onions in the
vegetable oil until they are transparent (hold). Simmer salt pork until light
brown then remove the fat. Put the onions, potatoes, clam water, celery, salt
pork and seasoning into a large pot and cook for 1 hour on medium heat, then add
clams and cook for 5 minutes longer. Stir in the flour during this period.
Heat the milk and cream in a separate pot and add to the chowder mixture when
ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy!
Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
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