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New England Clam Chowder

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 lb 113g / 4oz Salt pork - diced

    2. 2 cups 125g / 4.4oz Chopped onions

    3. 4 cups 584g / 20oz Potatoes - pared, diced (large)

    4. 4 Whole baby clams - (10 oz ea) - drained, liquid Reserved

    5. 1 1/2 teaspoons 7 1/2ml Salt

    6. 1 teaspoon 5ml Tabasco pepper sauce

    7. 4 cups 948ml Half-and-half

    8. 3 cups 711ml Milk

    9. 4 tablespoons 60ml Butter or margarine

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In large kettle, cook salt pork until lightly browned. Remove and set aside. Add onions to drippings; cook until tender. Return salt pork to pan, add potatoes, clam liquid, salt and Tabasco sauce. Simmer until potatoes are tender, 20 to 25 minutes. Add clams, half-and-half, milk and butter. Heat but do not boil. This recipe yields 8 to 12 servings.

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