Jennie@ifish
09-05-2004, 08:54 AM
New England Clam Chowder
Submitted by Dot!
1 quart of shucked clams (add water if too dry)
1/3 pound of salt pork
1 large onion, minced
2 ribs of celery, minced
2 large potatoes, diced
1 bay leaf
1/2 tsp. of thyme
1 quart of milk, scalded (may use half cream for thicker soup)
1/2 c. butter
1/4 c. of flour
Salt and Pepper
Drain and chop clams, reserving liquid (may substitute #5 can of chopped
clams). Fry salt pork in heavy pan until all fat is rendered, add onions,
celery, and brown lightly. Add butter - melt. Blend in flour and stir
constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and
thyme. Cook until the potatoes are tender. If desired, add fish and/or
shellfish to make seafood chowder.
Submitted by Dot!
1 quart of shucked clams (add water if too dry)
1/3 pound of salt pork
1 large onion, minced
2 ribs of celery, minced
2 large potatoes, diced
1 bay leaf
1/2 tsp. of thyme
1 quart of milk, scalded (may use half cream for thicker soup)
1/2 c. butter
1/4 c. of flour
Salt and Pepper
Drain and chop clams, reserving liquid (may substitute #5 can of chopped
clams). Fry salt pork in heavy pan until all fat is rendered, add onions,
celery, and brown lightly. Add butter - melt. Blend in flour and stir
constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and
thyme. Cook until the potatoes are tender. If desired, add fish and/or
shellfish to make seafood chowder.