New England Clam Chowder
Cuisine: American
Author: Kitchens
  • 1 Cup light cream
  • 1 teaspoon salt (approximately)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon paprika
  • 1 pint shucked clams, drained (reserve liquid)
  • 1/3 Cup diced salt pork
  • 1 medium-size yellow onion, peeled and minced
  • 2 Cups peeled, diced potatoes
  • 1/2 Cup water
  • 2 Cups milk
  1. Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine.
  2. Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve.
  3. Stir-fry onion in drippings for 5 to 8 minutes until pale golden, add potatoes, water, clam liquid and salt pork. Cover and simmer 10 to12 minutes until potatoes are nearly tender, stirring occasionally.
  4. Add clams, milk, cream, salt and pepper. Cover and simmer for 5 minutes to heat through; do not boil.
  5. Ladle into hot bowls, dust with paprika and serve.
New England Clam Chowder is traditionally served with oyster crackers.
Recipe by Recipes at