Clam Chowder, New England Style

Name: Clam Chowder, New England Style
Total time: 1 h
Yield: 4 servings as main dish
Ingredients: 4 large potatoes; 1 large onion, chopped; 1/4 pound or more tablespoons butter; 1 pint chowder clams, shucked; 2 tablespoons flour; 2 1/2 cups milk; 1/2 pint cream; Salt and freshly ground black pepper to taste

By Marian Burros

Total Time: About 1 hour
Rating: 3(76)
Comments: Read comments

Featured in: Food; SOUPS: THE HEARTY MEALS IN A BOWL

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Ingredients

Yield:4 servings as main dish

4large potatoes
1large onion, chopped
¼pound or more tablespoons butter
1pint chowder clams, shucked
2tablespoons flour
2½cups milk
½pint cream
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Peel, cube and cook potato in just enough water to cover.
Step 2
Brown onion in two tablespoons butter.
Step 3
Add onion to potatoes with liquid from clams. Cook five minutes.
Step 4
Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
Step 5
Serve immediately, refrigerate or freeze. To serve reheat.

Tip

Chowder clams are large clams, too tough to eat raw. If they are not available, littlenecks or cherrystones can be substituted by using one-and-a-half to two times the amount.

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