New England Clam Chowder
This recipe for a traditional clam chowder originates from Maine. It combines bacon, potatoes, and onions simmered in clam juice before being finished with evaporated milk and regular milk for a rich, creamy texture. The dish is best enjoyed with a slice of sourdough bread or served in a bread bowl for an authentic experience. It yields enough for four people and takes about 40 minutes to prepare from start to finish.
Ingredients
- 2 (7 ounce) cans minced clams
- 5 slices bacon, diced
- 2 cups water
- 5 medium potatoes, peeled and diced
- 1 onion, diced
- 1 (12 ounce) can evaporated milk or 1 (12 ounce) can heavy cream
- 1 cup milk
- 1 1/2 teaspoons salt
- pepper, to taste
Method
- Drain the juice from the canned clams and reserve it.
- Cook the diced bacon in a pan. when it is halfway cooked, add the diced onion to the fat, followed by the diced potatoes. Cook them briefly to absorb the bacon flavour.
- Transfer the bacon, onion and potato mixture to a saucepan. Add the reserved clam juice, 1 1/2 teaspoons of salt, pepper to taste and 2 cups of water. Simmer the mixture until the potatoes and onions are tender.
- Stir in the minced clams, the can of evaporated milk and 1 cup of milk. Warm the chowder thoroughly but ensure it does not reach a boil.
Nutrition (per serving)
Sodium1207100 mg
Recipe details
CategoryChowders
AuthorTrisha W
