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Pirate Recipes >  Seafood >  Soups & Stews >  United States >  New England Clam Chowder >

 

New England Clam Chowder

Colonial American

• 1 quart clams

• 3 C water

• 2 slices of salt pork, chopped

• 1 medium onion, sliced

• 4 medium potatoes, peeled & cubed

• 3 TBS butter

• 1-3/4 C half-and-half

• 1 TBS salt

• Black pepper to taste

• Fresh parsley, chopped (for garnish)

Combine the clams and water in a large cooking pot; heat to a boil. Drain the clams, reserving the broth. Chop the clams into small pieces; set aside. In a frying pan, cook the salt pork until it is lightly browned. Stir in the onion, and cook until translucent. Transfer the cooked salt pork and onions back into the large cooking pot; mix in the clam broth and potatoes. Simmer, stirring occasionally, until the potatoes are tender. Then mix in the butter, Half-and-Half, salt, black pepper and clams. Heat but don't boil; serve immediately. Garnish with chopped parsley.

 

*New England Clam Chowder image (C) Jon Sullivan (2006); released into the public domain by copyright holder. It is also under Creative Commons CC0 designation.

 

Related Recipes:

• Clam Chowder with Toasted Oyster Crackers

• Maine Clam Dip

• Manhattan Clam Chowder

Related Links:

• Food Fare Culinary Collection: American Food & Culture

• Food Fare Culinary Collection: The Pirates Table

• Food Fare: Soups & Stews Cookbook

• Larkin Community Cookbook

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