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New england clam chowder

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Ingredients/Components

minced clams - 1 pt
clam juice - 1 item
slice of fatback - 1 item
diced onions - 1 c
margarine - 2 Tbsp
evaporated milk - 2 c
whole milk - 2 c
salt - 1 tsp
pepper - 1/4 tsp
diced potatoes - 3 c

How to make new england clam chowder:

Drain clams; reserve juice. Fry out enough fatback to produce grease to saute onions (oil or bacon fat may be substituted). Discard meat and saute onions for about 5 minutes or until cooked clear. Add enough water or juice to measure 4 cups liquid. Mix liquids, potatoes and onions together. Simmer until potatoes are tender. Add remaining ingredients. Beat thoroughly. Do not boil. Taste test for seasoning. Makes 2 1/2 to 3 quarts. Freezes well, but be sure not to boil when reheating.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

2.8

Average rating: 2.8, total votes: 4

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