No Spam Recipes

New England Clam Chowder

New England Clam Chowder — a clam recipe, 9 ingredients, about 120 min.

Serves 6 · 120 min · Clam

contains glutencontains dairycontains shellfishcontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound canned clams, minced, or 12 ounces frozen, thawed
  • 2 tablespoons plain white flour
  • 1 medium potato, diced
  • 1 medium onion, diced
  • 1 cup boiling water
  • 3 ounces salt pork, diced
  • 1½ quarts skimmed or whole milk , scalded
  • 1 tablespoon butter
  • Salt and pepper to taste
Make it lactose-friendly
  • 1½ quarts skimmed or whole milk , scalded → lactose-free milk, oat milk, or almond milk
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. If using frozen clams, drain and reserve liquid.
  2. Cut hard parts away and keep them separate.
  3. Sauté salt pork in a heavy iron pot until brown and crisp.
  4. Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
  5. Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
  6. Cover and simmer gently 10 minutes or until potato is tender.
  7. Add soft parts of clams and liquid.
  8. Just before serving, stir in scalded milk and butter.
  9. Heat thoroughly, but not to boiling.
  10. Serve piping hot with oyster or soda crackers.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0