Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Clam Chowder 07

Print this Recipe    Clam Chowder 07

New England clam chowder
FOR 8

1 quart shucked clams (2 cans chopped clams, drained, can be used)
2 sliced onions
6 cubed potatoes
3 slices salt pork, optional
1 quart whole milk
2 tablespoons butter
salt and pepper

Rinse clams in clam liquor and remove the black skin over the neck.
Chop fine in wooden mixing bowl. Cook onions and potatoes in just
enough water to cover for 15 minutes; add clams and cook for another
15 minutes. (If you're using canned clams, leave them to be added
at the very end.) Cut salt pork into small cubes, fry till brown
and drain on brown wrapping paper. Add pork scraps and fat to
clams and vegetables. Heat the milk and add to the chowder. Add
butter and season to taste.

Fish and corn chowders are identical in their technique and recipe;
just add one pound ocean white fish (cod, haddock, etc.) cubed bite
size, or a 15 oz. can of corn, or fresh corn cut from about four
ears (2 cups), where the directions indicate the fresh clams should
go in.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.