New England Clam Chowder-The Real Deal!

I was hoping I was at the end of my marvelous motor home meal making extravaganza, but that’s not the case. Looks like we will remain living here at least through Christmas while the work on the new house continues. So there is not a lot of cooking equipment here, the ambiance is sorely lacking and the lighting certainly could be better. But, having said all that, I can still turn out a mean meal! It starts with a great recipe, careful planning and detailed execution. And so today, I give to you the best New England Clam Chowder in the world!

Tell me that does not make you want to grab a spoon and dig right into that picture! Creamy, rich, chock full of clams, potatoes and onions, just the way Clam Chowder is supposed to be. What makes the best and truest New England Clam Chowder you ask? It’s the “kiss” principle. “Keep it seriously simple!” Salt Pork for flavor. Butter, cream, clams, onions and potatoes. That’s it! None of those add ons so many recipes like to put in it. NO extra seasonings. NO Garlic!!! NO Bay Leaf. No Thyme. No Wine. Nope, none of it. I’m at the point where I no longer order clam chowder in restaurants because I’m always disappointed. Now mind you, this is not my original recipe, but one I copied out from a magazine 35-40 years ago. I wish I could credit where it came from but hopefully she or he would feel honored knowing this special recipe lives on and has provided years and years of good winter eats for my family and friends.

Come on, let’s go build us some New England Clam Chowder- The Real Deal!

Here’s what we’ll need.

New England Clam Chowder-The Real Deal!

Rich with butter and cream. Chowder thick, but not too thick. Packed with potatoes, onions and loads of toothsome pieces of sea clams. Perfect for a weekend supper served with a hot crusty roll and a tossed salad. It makes about a galleon of Chowder so be sure to have some friends over to share it!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12 1-1/2 Cup servings

Ingredients

  

1x2x3x

• 8 Thin Slices Salt Pork diced
• 4 oz Butter
• 3 Cups Diced Onions
• 6 Cups "Gold" Potatoes peeled and cubed into 1/2" pieces
• 1/2 Cup AP flour
• 53.3 OZ can Chopped Clams most large grocery stores have them
• 4 Cups Clam Juice drained from canned Clams
• 1 Pint Light Cream Half n Half

Instructions

 

• In a heavy kettle that holds over 1 gallon, place the diced Salt Pork. Over low heat gently render out all the fat. Stir frequently to keep from sticking. You want the result to be crisp and brown but not burned! This will take at least 20 minutes but worth every minute. While the Salt Pork is cooking, peel and dice the Onions and the Potatoes.
  
• Remove the Salt Pork from the Kettle when brown and crisp. Set aside. In the same Kettle with the fat, add the 4oz butter and melt over low heat.
  
• Add the Onions to the Kettle and saute until translucent, about 5-6 minutes.
  
• Add the diced Potatoes to the Kettle with the Onions and mix well. Cook and stir for 5 minutes.
  
• Sprinkle the flour over the Onion/Potato mixture and stir to combine. Cook and stir for 3 minutes to get the "flour taste" out of it.
  
• Pour in the reserved 4 cups of Clam Broth, raise heat and cook until the potatoes are done.
  
• Reduce the heat to moderate and add the Chopped Clams and the Light Cream. Heat thoroughly but do not let it come to a boil.
  
• When well heated, serve it up with a few sprinkles of crispy Salt Pork on top if desired. That's it! So delicious you will never want store bought Clam Chowder again.
  
• And that my friends is how to make your tummy happy on these chilly ( read: downright freezing days!) winter days.
• That's for stopping by today. I appreciate every one of you dear friends. Wherever your journey leads you today, I wish you always to have enough....and enough to share with those who are not so fortunate. Hugs and much love from me, Karen, TJG

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