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Chowder: Cape Cod Clam Chowder




Source of Recipe


Postcard--posted by Catgurrl at RecipeCircus


List of Ingredients




1 pint shucked clams, chopped (or two 6-1/2-ounce cans minced clams)

4 ounces salt pork, diced (or 2 slices bacon, cut up)

4 medium potatoes, peeled and diced

1/2 cup chopped onion

2-1/2 cups milk

1 cup light cream

3 Tbsp all-purpose flour

1/2 tsp Worcestershire sauce




Recipe



Drain clams; reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.


In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside. Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender.


Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire sauce, 3/4 teaspoon salt and dash pepper. Sprinkle pork or bacon atop.

Serves 6