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  1. Food & Recipes
  2. Easy Soup Recipes
  3. New England Clam Chowder

New England Clam Chowder

Published: Aug 25, 2008
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Clam Chowder
Kate Mathis
Yields:
6 c.
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
371

Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for cauldron. The saltiness of clams and salt pork varies; taste the soup before serving and season if needed.

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Ingredients

  • 1 cup water
  • 18 large littleneck clams
  • 3 slice bacon
  • 1 medium onion
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. ground black pepper
  • 1 lb. all-purpose potatoes
  • 2 cups half-and-half
  • 1 cup milk
  • 3/4 tsp. salt or to taste

Directions

    1. Step 1In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened.
    2. Step 2When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.
    3. Step 3In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
    4. Step 4Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups.. Nutritional information is based on one cup.
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