New England Clam Chowder
Ingredients
- 1 quart shucked clams (add water if too dry)
- 1/3 pound salt pork
- 1 large onion, minced
- 2 ribs celery, minced
- 1/2 cup of butter
- 1/4 cup of flour
- 2 large potatoes, diced
- 1 quart of milk, scalded (may use half cream for thicker soup)
- 1 bay leaf
- 1/2 teaspoon thyme
- salt and pepper
Instructions
- Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams).
- Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly.
- Add butter; melt.
- Blend in flour and stir constantly for 5 minutes.
- Add clams, potatoes, milk, clam liquid, bay leaf, and thyme.
- Cook until the potatoes are tender.
- If desired, add fish and/or shellfish to make seafood chowder.
- Serve in a bread bowl for an extra-hearty meal.