Traditional New England Clam Chowder
I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time.
—Agnes Ward, Stratford, Ontario
Ingredients
- 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 whole milk
- 1/2 cup half-and-half cream
Reviews
Coming from New England I do know a thing or two about clam chowder. This is a very good recipe except for the directions telling you to add clams much too early. Never boil chopped clams. They turn into erasers!!! When cooking raw clams cook only until they open fully. Then chop, don't grind into mush. It will make a world of difference!
Cooking chopped clams for 12 minutes?? My goodness they’ll become rubber!! This would be an ok basic chowder but add the clams for a few minutes at the end. Also cube the potatoes don’t chop into all different sizes so they cook at the same time.
The ONLY change I made was cornstarch for the flour. Perfect!!
This will also let you add ingredients if desired . For anyone watching calories , this would be great .