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: 3 (10 1/2 oz.) cans minced clams, drained (reserve liquid); water; 1/4 lb. salt pork or bacon, finely diced; 1 c. diced onion; 3 c. diced potato; 1 tsp. salt; 1/4 tsp. white pepper; 2 c. milk; 1/4 c. butter or margarine; 2 Tbsp. chopped parsley

Servings: persons

3 (10 1/2 oz.) cans minced clams, drained (reserve liquid)
water
1/4 lb. salt pork or bacon, finely diced
1 c. diced onion
3 c. diced potato
1 tsp. salt
1/4 tsp. white pepper
2 c. milk
1/4 c. butter or margarine
2 Tbsp. chopped parsley

1
Add enough water to clam liquid to make 2 cups; reserve.
2
Fry pork in large kettle over medium heat until crisp and golden. Remove with slotted spoon and set aside.
3
Drain off all but 2 tablespoons fat and saute onion until tender, about 5 minutes. Add potatoes, clam liquid, salt and pepper.
4
Bring to a boil; cover and simmer until potatoes are tender, about 20 minutes.
5
Add clams, milk and butter.
6
Reheat, but do not boil.
7
Sprinkle with pork and parsley.

500

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: 3 (10 1/2 oz.) cans minced clams, drained (reserve liquid), water, 1/4 lb. salt pork or bacon, finely diced, 1 c. diced onion, 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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