New England Clam Chowder

New England Clam Chowder

In your mind’s eye, paint the following picture – it’s a cold, November day. The sky is a dark gray, and rain is spitting against the window of your home.

Inside, the lights are on, even though it’s three o’clock in the afternoon. The heater turns on for what seems like the first time in months, a light whrrrrrrrrrrrr emanating from deep within itself.

On a day like this, there is no better meal to make than a New England Clam Chowder….which is exactly what I did.

  • 1 tablespoon butter
  • 1 medium white onion, sliced
  • 2 garlic cloves, minced
  • 1/3 lb salt pork, finely diced
  • 1/2 teaspoon dried thyme
  • 2 Tablespoons All Purpose Flour
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 pound red skin potatoes, diced
  • 2 cups fish stock
  • 1 1/2 cup clam meat, chopped
  • 16 ounces clam juice
  • 1 whole bay leaf
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon chopped dill

In a large skillet over medium heat, melt the butter and add the garlic and onions. When the onions get soft, but before theystart to become translucent, add the salt pork. Cook until the salt pork is crisp. Remove from heat. Spoon off any excess fat beyond the two tablespoons intially used.

Place the onions/pork and oil into a soup pot that has also been placed over medium heat.Allow to sit for 1 minute and then stir in the flour. Add the cream and half and half, stirring them together. Add the fish stock, clam juice, clams, bay leaf and potatoes. Lower the heat to a simmer and allow to cook until potatoes are soft (for 30 minutes approx). Add the pepper and dill. Cook for another 10 minutes and then serve.

Serves 6-8

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