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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a thinner (and tastier, in my opinion) version of New England Clam Chowder. Pretty easy to make, tastes better the second and third day. Ingredients:
3/4 stick butter |
3-4 strips of salted pork |
6-7 red potatoes |
2-3 sticks celery, chopped |
2-3 medium onions, chopped |
2 lbs clams. if buying cans, use 2 large cans whole baby clams, 4 small cans chopped clams |
6 oz clam juice (optional) |
quart of half-and-half, whole milk, or mixture of the two (depending how rich you want the chowder to be) |
salt and pepper to taste |
Directions:
1. Boil the potatoes for about 15 minutes
2. melt 1/2 stick of butter in a large pot.
3. Cut the strips of salted pork into smaller (not tiny) pieces, and add to the butter
4. Saute the pork in butter until it starts to brown (5 minutes)
5. Remove about half of the pork for the butter
6. Add celery and onion. Cook for about 5 minutes.
7. Add clams and clam juice. Cook until clams turn a more opaque color (5 - 10 minutes)
8. Take half of the potatoes and chop into cubes (does not have to be too small)
9. Take the other half of the potatoes and mash. This will be used for thickener in the chowder.
10. Add dairy to pot, and cook until warm (do not boil).
11. Stir in mashed potatoes. This is a relatively thin chowder, but if you want it thicker, take some of the cubed potatoes, mash them, and add them at this point.
12. Add remaining 1/4 stick of butter, cook for another 5 minutes or so.
13. If serving immediately, add the remaining potatoes now, and heat chowder to a simmer, then serve.
14. Otherwise, let soup sit (it tastes better after sitting for 2-3 hours). Add remaining potatoes when heating the soup back up.
15. Add salt and pepper to taste before serving.
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