Recipe: New England Clam Chowder

Recipe: New England Clam Chowder

In honor of National Clam Chowder Day, we are sharing this fantastic recipe that includes a little salt pork to add to the flavors of the chowder. This is the perfect dish to serve during the cold winter months.

clam chowder

New England Clam Chowder

Prep Time: 40 minutes | Cook Time: 10 minutes | Yield: 4 servings

Ingredients

  • 1 large piece salt pork
  • 1 cup water
  • 1 large onion, chopped
  • 8 red potatoes, skin on, diced small
  • 4 cups clam juice
  • 3 pounds chopped Essex clams
  • 2 tablespoons butter
  • Dash salt
  • Freshly ground pepper
  • 1 quart cream
  • Flour, to thicken

Directions:

Add the salt pork and 1 cup water into pot, simmer for about 10 minutes.

Add large onion chopped to the pot, let simmer for about 20 minutes until the onions are translucent. The longer you let simmer the more flavor blends. At this point add the potatoes and clam juice to the pot. The clam juice should cover the potatoes.

Cover the pot and let simmer until the potatoes become tender not mushy. Then add the clams, butter, dash of salt and fresh ground pepper. Cover pot and let simmer for 5 minutes, then turn stove off and let set the chowder sit on the stove.

At this point if you’re making it a day ahead pack it in ice to chill quickly then refrigerate.

If serving the same day, add the cream and whisk in the flour to the desired thickness. Serve with fresh ground pepper and chowder crackers.

 

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.