New England Clam Chowder is filled with tender morsels of clam and potato, a sublime combination of flavors and textures that simply taste wonderful together. Oyster crackers were made to accompany this American classic.
- 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
- Pick over clams; removing any shell fragments; leave whole, or, if you prefer, mince or grind medium fine.
- Lightly brown salt pork in a large, heavy saucepan over moderate heat, lift out and reserve.
- 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.
- Add clams, milk, cream, salt and pepper. Cover and simmer for 5 minutes to heat through; do not boil.
- Ladle into hot bowls, dust with paprika and serve.
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