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Soup, Shellfish
New England Clam Chowder Servings: 10
Estimated cooking time: 1 hour Posted By: Botumfedur

This is not one of those thick New England clam chowders, but it sure tastes great. The clam nectar is what makes it. My sister keeps asking when I am going to make it again.......and again, and again! It's the only one she'll eat, and my wife and daughter's family love it too. I only make it when I can get those big chowder clams! Another potential artery buster, great for those cold winter evenings.

New England Clam Chowder


-------------COPY & PASTE TO NOTEPAD & PRINT--------------

2 dozen quahogs (chowder clams)
2 quarts water
4 strips bacon
1 large onion, chopped fine
4 large popatoes, diced
salt and pepper, to taste
1 teaspoon parsley
2 cups milk
2 cups half & half
butter (optional)
oyster crackers

---------------TO MAKE YOUR INGREDIENT LIST----------------

Wash & scrub clams thoroughly. Place them in a covered kettle with the water, and bring to boil. Reduce heat to simmer, until clams have opened. Remove clams, and set aside to cool. Strain the broth through a sieve lined with cheesecloth, and set aside.

Remove clams from shells, and chop into small pieces. Fry bacon in the kettle, and remove when crisp, leaving fat. Under low heat, saute onion, but do not brown. Add broth and potatoes, salt & pepper, and parsley and bring to a boil, then simmer for 45 minutes, or until potatoes are soft. Remove from heat and add clams.

In another pot, heat milk and half & half, stirring frequently, until just before it boils. The temperature of the milk and clam soup should be about the same, otherwise the milk will curdle.

Slowly pour the hot milk into the clam soup, while stirring constantly. Spoon into bowls, and add a dash of paprika, and a dab of butter, if desired. Serve with oyster crackers.

This Recipe was posted on: Mar 09, 2003
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