Cookbook:New England Clam Chowder

| American cuisine | Seafood | Soups

New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions.

Ingredients

 * 1 pound canned clams, minced, or 12 ounces frozen, thawed
 * 2 tablespoons plain white flour
 * 1 medium potato, diced
 * 1 medium onion, diced
 * 1 cup boiling water
 * 3 ounces salt pork, diced
 * 1½ quarts skimmed or whole milk, scalded
 * 1 tablespoon butter
 * Salt and pepper to taste

Procedure

 * 1) If using frozen clams, drain and reserve liquid.
 * 2) Cut hard parts away and keep them separate.
 * 3) Sauté salt pork in a heavy iron pot until brown and crisp.
 * 4) Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
 * 5) Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
 * 6) Cover and simmer gently 10 minutes or until potato is tender.
 * 7) Add soft parts of clams and liquid.
 * 8) Just before serving, stir in scalded milk and butter.
 * 9) Heat thoroughly, but not to boiling.
 * 10) Serve piping hot with oyster or soda crackers.