NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by CJAY8248
Categories Chowders
Time 50m
Yield 1 pot of soup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fresh clams by steaming in 1/4 cup fish stock until shells open, about 5 minutes. Remove with slotted spoon and cool. When cool enough, remove clams from shells and coarsely chop. If using canned clams, coarsely chop. Cook salt pork in a 4 quart saucepan over moderate heat about 3 minutes, until crisp and fat is rendered. With a slotted spoon, remove pork and discard. If using bacon, reserve for garnish. Add the onions to the pan with 1/4 cup of stock. Saute 5 minutes or until soft but not brown. Stir in potatoes and remaining fish stock and bring to a boil. Simmer, patially covered, stirring occasionally, about 10 minutes or until potatoes are tender. Remove from heat and puree about 2 cups of vegetables in a blender until smooth. Add the puree to the soup and return to the heat. Add the milk and clams and simmer 5 minutes to blend flavors. Season with salt and pepper and stir in parsley. Garnish with bacon.
Nutrition Facts : Calories 210.4, Fat 6.9, SaturatedFat 2.4, Cholesterol 20.3, Sodium 538, Carbohydrate 23.2, Fiber 2.4, Sugar 7, Protein 14
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