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My Best New England Clam Chowder

  • 35minutes
  • 1046calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, E, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 -6 ounces salt pork , diced

  2. 4 tablespoons unsalted butter

  3. 1 cup chopped onion (I always use a sweet onion)

  4. 2 tablespoons flour

  5. fresh ground black pepper (to taste)

  6. thyme (to taste

  7. )

  8. 5 cups cooked diced potatoes

  9. 1 quart half-and-half (you can use fat free)

  10. 1 cup approx. low sodium chicken broth

  11. 3 (6 1/2 ounce) cans minced clams or 3 (6 1/2 ounce) cans chopped clams , plus

  12. 1 cup clam juice

  13. chopped Italian parsley

  14. fresh lemon juice , to taste

  15. hot pepper sauce

  16. salt

Instructions Jump to Ingredients ↑

  1. Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.

  2. With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.

  3. Add butter and when melted, add the onions and saute until golden.

  4. Stir in flour and cook over low heat 5 minutes, stirring constantly.

  5. Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.

  6. Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).

  7. Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.

  8. Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.

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