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New England Clam Chowder

February 24, 2020 by Karen Giebel 2 Comments

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In my humble opinion there is nothing on a damp, dreary, cold winter day that is as soothing and satisfying as a rich, creamy clam chowder. I have been making my version of New England Clam Chowder for more years than I can remember and both Sparky and I think it is better than anything we have had in any restaurant. I think the trick is not to “gussy it up” with extra vegetables or spices. Letting the clams, potatoes and onions work their magic is what makes this one so special.

Here’s what we’ll need.

 

New England Clam Chowder

There is no skimping on clams in this recipe! It is just loaded with briny chopped clams and their juices. Flavored with salt pork and rich with butter and light cream this is one scrumptious satisfying bowl of chowder. Use a BIG kettle as this makes a gallon!
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 12 servings

Ingredients
  

  • 8 thin slices salt pork chopped
  • 1/4 lb butter 1 stick
  • 3 cups diced onions I use yellow onions
  • 6 cups peeled and diced potatoes
  • 1/2 cup Flour
  • 51 oz chopped clams drain and reserve juices.
  • 4 cups reserved clam juice
  • 1 pint half and half cream

Instructions
 

  • In a large kettle over low heat, gently saute' the chopped salt pork until the fat has all been rendered out and the pieces are brown and crispy.
  • Be patient, it takes a good 10 minutes. Remove the crisp salt pork to a bowl and set aside.
  • Add the butter to the salt pork drippings in the kettle. When melted stir in the diced onions. Cook and stir until the onions are transparent but not brown.
  • Stir in the potatoes. Cook, stirring frequently for five minutes to prevent them from sticking to the pan.
  • Sprinkle the flour over the potato, onions mixture and stir for about three minutes to soak up all the butter.
  • Pour in the reserves clam juice. Bring this mixture to all boil, then lower the heat to a simmer. Cook, stirring occasionally for about 10 minutes or until the potatoes are tender.
  • Pour in the half and half and give it all a good stir.
  • Add the chopped clams and heat through. Do not let this come to a boil or the half and half may curdle. Just let it all simmer for a few minutes.
  • Does this not make your mouth water just looking at this chowder?
  • Serve, piping hot sprinkled with a few bits of crumbled salt pork crispies. If you are feeling especially decadent,place a small pat of butter on top and let it melt into the chowder.
  • That's it. So easy, delicious and filling. Your family will thank you for this one! Thanks for stopping by today friends. Wherever your journey takes you this day, I wish you a warm heart and a full belly.
  • Journey On! Hugs and much love from me, Karen, TJG Please stop by my website and leave me a comment. I love hearing from you all. www.thejourneygirl.com
Tried this recipe?Let us know how it was!

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Filed Under: Recipes, Soups and Stews Tagged With: Chowder, Clam Chowder, Clams, New England Clam Chowder, Soups

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Comments

  1. Randall J Brown says

    February 7, 2021 at 8:58 pm

    This is an AWESOME recipe! I highly recommend it to anyone who loves a really great clam chowder.

    Reply
    • Karen Giebel says

      February 8, 2021 at 6:44 pm

      Thank you Randy!

      Reply

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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