New England Clam Chowder Recipe (american Clam and Potato Stew)

 

Dating from the 18th century, New England clam chowder is a thick milk or cream-based stew originally made with fresh clams dug out of the sand on the shore.

What you will need

Salt pork or bacon, diced -- 1/4 cup

Onion, finely chopped -- 1

Butter -- 2 tablespoons

Flour -- 1/4 cup

Chicken stock or bottled clam juice -- 2 cups

Milk -- 2 cups

Russet potatoes, peeled and diced -- 2

Dried thyme -- 2 teaspoons

Salt and pepper -- to taste

Chopped clams with their juice -- 2 (10-ounce) cans

Heavy cream or half-and-half (optional) -- 1/2 cup

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