Clam Chowder:

RECIPEart Limited Edition Prints

This is a wonderful chowder recipe.
This excellent New England (white) Clam Chowder recipe is a snap to make.
And if they ask, 'Who put the overalls in Mrs. Murphy's Chowder?'
You'll know! Try it you'll love it!.
  • 4 quarts little neck clams (quahogs)
  • 1 cup water
  • 2 oz. salt pork finely chopped
  • 2 cups chopped onion
  • 3 tablespoons flour
  • 1 pound of potatoes, peeled and diced into inch cubes
  • 4 cups of clam broth (recovered after cooking the clams)
  • 3 cups fish stock or packaged clam juice
  • 2 cups of medium cream
  • butter
  • salt and coarse ground pepper
  • oyster or saltine crackers (optional)

Make sure the clams are fresh when you buy them... if they are open they are no good. Try again another day or another supplier. Rinse the clams in cold water.

Put the clams in a large pot with one cup of water. Steam the clams until they just open, about six minutes. When cooled, drain the clams and save the liquid, this will be our broth. It is best to filter the clam broth through cheesecloth or a coffee filter. Extend to four cups with water, if necessary. Remove and mince the clam meat and set it aside.

In a large, heavy pot, slowly render the salt pork. Remove the cracklings and set aside. Slowly cook the onions over low heat until clear, do not brown, about six minutes, stirring frequently. Stir in the flour and cook another three minutes. Add a pinch of salt, the reserved clam broth and the fish stock. Whisk to remove any lumps of flour. Bring the liquid to a boil. Add the potatoes, lower the heat, and simmer for about 15 minutes. Now, stir in the chopped clam meat, the salt pork crackling and the medium cream. Heat to serving temperature. Serve in large bowls topped with a pat of butter and a touch of coarse ground pepper, fresh ground is best.

Serves 6-8

This recipe is embellished from a famous New England restaurant family's recipe.

This is a great chowder recipe. Try it & view MURPHY's Fine Art Gallery!


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