Difference between revisions of "Alternative:New England Clam Chowder"
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==Ingredients== | ==Ingredients== | ||
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* 1 [[Cup|cup]] [[Boiling|boiling]] [[Water|water]] | * 1 [[Cup|cup]] [[Boiling|boiling]] [[Water|water]] | ||
* 3 ounces salt [[Pork|pork]], diced | * 3 ounces salt [[Pork|pork]], diced | ||
| − | * 1½ [[Quart|quarts]] [[w:Fat content of milk|skimmed]] or [[ | + | * 1½ [[Quart|quarts]] [[w:Fat content of milk|skimmed]] or [[milk|whole milk]] , [[Scald|scalded]] |
* 1 tablespoon [[Butter|butter]] | * 1 tablespoon [[Butter|butter]] | ||
* [[Salt|Salt]] and [[Pepper|pepper]] to taste | * [[Salt|Salt]] and [[Pepper|pepper]] to taste | ||
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| − | [[Category:American | + | [[Category:North American Cuisine]] |
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
Latest revision as of 17:16, 2 November 2012
| Alternative:New England Clam Chowder | |
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| Category: | Clam recipes |
| Servings: | 6 |
| Time: | 1-2 hours approx |
| Difficulty: |  |
Ingredients
- 1 pound canned clams, minced, or 12 ounces frozen, thawed
- 2 tablespoons plain white flour
- 1 medium potato, diced
- 1 medium onion, diced
- 1 cup boiling water
- 3 ounces salt pork, diced
- 1½ quarts skimmed or whole milk , scalded
- 1 tablespoon butter
- Salt and pepper to taste
Procedure
- If using frozen clams, drain and reserve liquid.
- Cut hard parts away and keep them separate.
- Sauté salt pork in a heavy iron pot until brown and crisp.
- Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
- Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
- Cover and simmer gently 10 minutes or until potato is tender.
- Add soft parts of clams and liquid.
- Just before serving, stir in scalded milk and butter.
- Heat thoroughly, but not to boiling.
- Serve piping hot with oyster or soda crackers.
