CLAM CHOWDER, NEW ENGLAND STYLE

Clam Chowder, New England Style image

Provided by Marian Burros

Categories lunch, soups and stews, main course

Time 1h

Yield 4 servings as main dish

Number Of Ingredients 8

Previous Next

Ingredients

4 large potatoes
1 large onion, chopped
1/4 pound or more tablespoons butter
1 pint chowder clams, shucked
2 tablespoons flour
2 1/2 cups milk
1/2 pint cream
Salt and freshly ground black pepper to taste

Steps:

Peel, cube and cook potato in just enough water to cover.
Brown onion in two tablespoons butter.
Add onion to potatoes with liquid from clams. Cook five minutes.
Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
Serve immediately, refrigerate or freeze. To serve reheat.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 16 grams, Carbohydrate 85 grams, Fat 52 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 31 grams, Sodium 1783 milligrams, Sugar 14 grams, TransFat 1 gram