NEW ENGLAND CLAM CHOWDER

New England Clam Chowder image

Cape Cod Chowder (Chowda) should be served piping hot with old fashioned big round thick crackers called pilot crackers. Some prefer the old time smaller, round easily split, common crackers. In the old-time country store there was always a barrel of these and they were sold by the dozen, not by the pound. But I prefer big flat pilots. This was written by Thornton W. Burgess the author of the book I got this recipe from called "Flavors of Cape Cod" Enjoy

Provided by Carol Junkins @CarolAJ

Number Of Ingredients 12

Ingredients

3 cup(s) clams, shucked or you could use canned or quahogs ([pinch out and discard yellow-brown sac from bellies of the quahogs.)
1/4 pound(s) salt pork, diced
3 medium potatoes, pared, diced
1/2 cup(s) onion , chopped
1 cup(s) water
2 cup(s) milk
1 cup(s) light cream
(I USE EVAPORATED MILK AND WATER, ALWAYS HAVE)
2 tablespoon(s) flour ` optional, depends on how thick you want it
1 teaspoon(s) salt ( i would taste if first, sometimes its salty enough
1/2 teaspoon(s) pepper
2 tablespoon(s) butter (says optional) to me mandatory, haha

Steps:

Steam clams and drain, reserving liquid. ( If you don't have fresh clams than bottled clam juice will do.) Add reserved liquid to water and boil potatoes until just barely soft. In frying pan, fry salt pork until crisp. Remove pork bits, add potatoes. Saute onions in salt pork fat until soft. Combine onions and potato mixture. Add clams, milk, cream, salt and pepper to chowder mixture, heat to just below boiling. If you like thicker chowder, mix flour with a little water to form a thick paste and add to chowder, stirring until soup is slightly thickened. At serving time, a small amount of butter may be added to each serving, if desired. Quahogs or little neck clams make the best New England Chowder but canned minced clams may also be used. Serves 6
How thick clam chowder should be promotes many a discussion around the dinner table. The answer is probably " however thick you like it". Serving crackers or biscuits to be crumbled up in the chowder seems to satisfy some "old salts" who insist that a soup spoon stand straight up in the bowl! (written by Pat Bryant) author of this recipe from "Flavors of Cape Cod"

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