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New England Clam Chowder

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1/4 cup finely diced salt pork (about 2 ounces)
1/4 cup chopped onion
2 cups cubed potatoes
1 cup boiling water
1 10 1/2-ounce can minced clams and juice
2 cups rich milk, scalded
salt and pepper, to taste


Cook pork in a heavy saucepan until golden brown. Add onion and cook until transparent. Add potato and water and cook, covered, until potato is tender. Add clams, juice and scalded milk and heat only to serving temperature. Serve in warm bowls or cups with a garnish of finely chopped parsley.

Make 4 to 5 servings


  1. If desired, thicken chowder with thin flour and milk paste made by blending 1 tablespoon of flour with 1/4 cup of cold milk
  2. For Manhattan clam chowder, add 1/2 cup chopped celery with onion (or add 1/4 teaspoon celery salt) and substitute 2 cups cooked or canned tomatoes for milk.
  3. For other fish or seafood chowder, substitute 1 1/2 cups cooked or canned shrimps, lobster, crab, scallops or fish for clams.
  4. For fresh clam chowder, use about 24 clams, separate tough and tender portions, chop tough parts fine and cook with potato. Add remaining chopped clams and juice as directed above.
  5. For corn chowder, substitute 2 cups cream style corn for clams.

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