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New England Clam Chowder

servings: 9
New England Clam Chowder

prep time

30

total time

45

ingredients

11

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New England Clam Chowder

servings: 9
INGREDIENTS:
ingredients
• 1/3 cup diced salt pork
• 1 Tbsp. olive oil
• 2 large onions, diced
• 2 large white potatoes, diced
• 2 cups bottle clam juice
• 2 cups water
• 2 Tbsp. butter
• 2 cups Hood® Light Cream, heated
• 2 6.5-ounce cans chopped clams
• Fresh ground pepper to taste, salt if needed
• Minced parsley for garnish
DIRECTIONS:
directions

In a large saucepan add the salt pork and olive oil.  Cook over medium heat, stirring occasionally until light brown.  

Remove from pan with a slotted spoon, place on a paper towel. Set aside. Add the onions and potatoes to the fat and cook until onions are translucent, add clam juice and water. Cook over medium heat until the potatoes are tender. Stir in the clams, hot light cream, butter and fresh ground pepper.  

Serve in warm bowls. Garnish with parsley.


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