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Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for cauldron. The saltiness of clams and salt pork varies; taste the soup before serving and season if needed.
- 6 c.
- Prep Time:
- 25 mins
- Cook Time:
- 45 mins
- Total Time:
- 1 hr 10 mins
- 1 c. water
- 18 large littleneck clams
- 3 slice bacon
- 1 medium onion
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground black pepper
- 1 lb. all-purpose potatoes
- 2 c. half-and-half
- 1 c. milk
- 3/4 tsp. salt or to taste
- Step 1In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened.
- Step 2When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.
- Step 3In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
- Step 4Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups.. Nutritional information is based on one cup.
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