New England Clam Chowder
Source of Recipe
My Mom
Recipe Introduction
Undisputedly my favorite soup!
List of Ingredients
1 quart shucked clams (add water if too dry)
or # 5 can of chopped clams
1/3 pound salt pork
1 large onion, minced
2 ribs celery, minced
2 large potatoes, diced
1 bay leaf
1/2 teaspoon thyme
1 quart of milk, scalded
(may use half cream for thicker soup)
1/2 cup of butter
1/4 cup of flour
Salt and pepperRecipe
Drain and chop clams, reserving liquid
(may substitute # 5 can chopped clams).
Fry salt pork in a heavy pan until all fat is rendered.
Add onions and celery and brown lightly.
Add butter; melt.
Blend in flour and stir constantly for 5 minutes.
Add clams, potatoes, clam liquid, bay leaf, thyme and milk.
Cook until the potatoes are tender.
If desired, add fish and/or shellfish to make seafood chowder.
Serves: 4
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