samedi 13 juillet 2019

New England Clam Chowder


Serves 8

  • ¼ pound salt pork
  • 1 large onion, finely diced
  • 1½ cups water
  • 3 medium-size potatoes, peeled and cubed
  • 1 quart chopped clams
  • 3 cups light cream
  • ¼ cup butter
  • Salt and pepper
  1. Cut the salt pork into small dices and render in a saucepan ; reserve the cracklings.
  2. In the fat cook the onion until golden.
  3. In a 2-quart pan add the water and potatoes and cook for 10 minutes ; drain the liquid from the potatoes into a 4-quart pan.
  4. Add the clams and cook for 25 minutes ; add the cream, cracklings, potatoes, onion, butter, and salt and pepper to taste.
  5. Serve in soup bowls with crackers.
BON APPETIT

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