New England Clam Chowder

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

  

1x2x3x

• 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

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