- 12 fresh cherrystone clams
- 3 cups cold water
- 2 bacon strips, diced
- 1 small onion, chopped
- 2 medium potatoes, peeled and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half-and-half cream
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
- Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
- Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil). Yield: 7 servings.
Originally published as New England Clam Chowder in Taste of Home Christmas Annual Annual 2009, p47
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