My Best New England Clam Chowder |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've futzed around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make. Ingredients:
4 -6 ounces salt pork, diced |
4 tablespoons unsalted butter |
1 cup chopped onion (i always use a sweet onion) |
2 tablespoons flour |
fresh ground black pepper (to taste) |
thyme (to taste ) |
5 cups cooked diced potatoes |
1 quart half-and-half (you can use fat free) |
1 cup approx. low sodium chicken broth |
3 (6 1/2 ounce) cans minced clams or 3 (6 1/2 ounce) cans chopped clams, plus |
1 cup clam juice |
chopped italian parsley |
fresh lemon juice, to taste |
hot pepper sauce |
salt |
Directions:
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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