New England Clam Chowder

1. 1

   Wash clams thoroughly in a large saucepan.

2. 2

   Pour cold water over clams and bring them to a boil.

3. 3

   Boil gently for 10 minutes, or until the shells open.

4. 4

   Remove clams from shells and chop.

5. 5

   Strain the liquid through a cheesecloth, reserving 1 cup (225 ml).

6. 6

   Fry salt pork until golden.

7. 7

   Add onions and cook until tender and transparent.

8. 8

   Add chopped clams, potatoes, salt, pepper and clam liquid.

9. 9

   Cook about l5 minutes or until potatoes are tender.

10. 10

    Remove from heat and add light cream.

11. 11

    Gently heat through without boiling.

* Per serving · 4 servings · Values may vary.

No additional tips available.