New England Clam Chowder Recipe, A View of America's Soup Recipes

A View of America Soup Recipes	New England Clam Chowder Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Soups	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 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 Directions: 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 Variations: If desired, thicken chowder with thin flour and milk paste made by blending 1 tablespoon of flour with 1/4 cup of cold milk 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. For other fish or seafood chowder, substitute 1 1/2 cups cooked or canned shrimps, lobster, crab, scallops or fish for clams. 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. For corn chowder, substitute 2 cups cream style corn for clams.
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