New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pt. minced clams; clam juice; slice of fatback; 1 c. diced onions; 2 Tbsp. margarine; 2 c. evaporated milk; 2 c. whole milk; 1 tsp. salt; 1/4 tsp. pepper; 3 c. diced potatoes

Servings: persons

1
Drain clams; reserve juice.
2
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.
3
Add enough water or juice to measure 4 cups liquid.
4
Mix liquids, potatoes and onions together.
5
Simmer until potatoes are tender.
6
Add remaining ingredients.
7
Beat thoroughly.
8
Do not boil.
9
Taste test for seasoning.
10
Makes 2 1/2 to 3 quarts. Freezes well, but be sure not to boil when reheating.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pt. minced clams, clam juice, slice of fatback, 1 c. diced onions, and more.

Yes, New England Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Clam Chowder

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