New England Clam Chowder

2 to 4 c. drained, chopped clams (reserve broth)

4 oz. diced salt pork or bacon

2 small onions chopped fine

2 medium potatoes, chopped

2 c. light cream (or cream/milk mixture)

Salt and Pepper (white pepper preferred)

Fry salt pork till crisp. Remove meat with slotted spoon. Add onion to remaining fat in pan and cook three minutes. Add potatoes. Add enough clam broth and/or water to almost cover potatoes. Cook over low heat till potatoes are tender. Add clams and cook for just two minutes after water returns to boil. Add heated, not boiled, cream. Season to taste. Stir, let stand a few minutes and serve in heated bowls. May be frozen or reheated, but do not boil.


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