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New England Clam Chowder

New England Clam Chowder

Monday, July 17, 2017

Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!


New England Clam Chowder

Serves: 4

Cooking Time: 40 min

What You'll Need:

  • 1 small onion, chopped
  • 2 ounces salt pork, diced
  • 2 (6.5-ounce) cans chopped clams
  • 1 (8-ounce) bottle clam juice
  • 1 3/4 cups chicken broth
  • 1 large potato, peeled and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 2 cups (1 pint) heavy cream, divided
  • 1 tablespoon chopped fresh parsley (optional)

What To Do:

  1. In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.  
  2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.  
  3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.


Don’t forget to check out these other regional favorites from our All-American week!:Lane Cake, Michigan Meat Pastries, Crispy Potato Wedges with California Dip and Grande Chicken Fajitas.

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