Easy New England Clam Chowder

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 cans minced clams
  • 1 can clam juice
  • 1 large potato, diced
  • ¼ pound salt pork or unsmoked bacon, in 1 piece
  • 1 tablespoon butter
  • ½ Spanish onion, finely chopped
  • 1 bay leaf
  • ½ pint milk
  • ½ pint cream
  • beurre manié
  • salt and freshly ground black pepper

Method

Peel and dice potato; put in a saucepan and cover with cold water; bring slowly to a boil. Drain.

Dice salt pork or unsmoked bacon. Put diced meat in a small saucepan; cover with cold water and bring slowly to a boil. Drain, and sauté in 1 tablespoon butter until golden. Add onion and sauté until onion is transparent.

Add parboiled potato, bay leaf and clam juice, and bring to a boil. Reduce heat and simmer for 15 minutes. Add minced clams, milk, cream, beurre manié (1 tablespoon butter mashed to a smooth paste with 1 level tablespoon flour), season to taste with salt and freshly ground black pepper, and simmer for 15 minutes.