New England Clam Chowda
New England Clam Chowda
Serves: 5
Ingredients
- 3 QUARTS OF WHOLE MILK
- 1 MEDIUM SIZE ONIONS
- 6 LBS MAINE SOFT SHELL CLAMS
- 1/2 tsp SALT
- 1 tbsp CLAM BASE
- 1/2 tsp PEPPER
- 2 OZ. LIGHTLY SALTED BUTTER
Instructions
- PLACE POTATOES IN COLD SALTED WATER AND BRING TO A BOIL. COOK UNTIL TENDER BUT NOT MUSHY. DRAIN AND SET ASIDE. PLACE THE CLAMS IN A POT WITH 1/4 CUP SALTED WATER ANS COOK UNTIL THE NATURAL CLAM JUICE BOILS UP AND THE SHELLS OPEN. SET THE CLAM ASIDE TO COOL. ADD THE BUTTER AND ONIONS INSIDE THE POT AND COOK TILL THE ONIONS ARE TRANSPARENT. THEN ADD THE MILK AND POTATOES. REMOVE THE CLAMS FROM THEIR SHELLS AND PEEL OFF THE MEMBRANE AND CUT OFF THE NECK OFF AND DISCARD. ADD THE CLAMS AND THEIR REMAINING INGREDIENTS TO THE BUTTER AND ONIONS. COOK OVER LOW HEAT FOR ABOUT 1 HOUR.
- SERVE WITH OUR FAMOUS COMMON CRACKERS.
Digg This | 
Save to del.icio.us | 
Share on Facebook | 
Tweet This | 
Stumble This
Email This Post | 
Subscribe by RSS