Clam Chowders

A great memory of living on the east coast is eating a delicious bowl of white clam chowder. If my memory serves me right, this clam chowder was not thickened with flour, but with potatoes, milk, and butter.

Salt pork chopped starts off this basic clam chowder recipe. In early New England, salt pork was the Yankee cook’s basic cooking fat. Today, it still is used and besides adding seasoning of freshly ground black pepper and salt, the flavor comes from the salt pork. Since this has enough salt, you really do not need to add much extra salt, if any.

Once your have salt pork cooked in a large soup pot filled with water, remove the salt pork and then add 1 large onion chopped finely. After 5 minutes of cooking, add 5 cups of clam broth, and 4 to 5 cups of diced potatoes. The thicker you want your chowder, the more potatoes you can add. Do not forget to add 3 cups of whole milk to your clam broth. This will thicken your chowder. Add 2 tablespoons of butter and mix ingredients together.

To finish making this clam chowder, make sure you add the meat from about fifty clams. The more potatoes you add, the thicker your chowder will become. If you substitute cream instead of milk, of course, it will be much smoother tasting chowder! Add pieces of crispy bacon to your clam chowder will even more tasty! Freshly ground pepper will add a bit of kick to your delicious creation!

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