Super Thick and Creamy
The Old School Way
Just about every restaurant in the coastal New England area serves clam chowder and can vary in texture, color, and flavor in every single one. The recipe we are giving you today is a traditional Maine clam chowder, passed down from generation to generation. It is easy and fairly quick to make, too!
Ingredients:
Serves: 10/Portion size: 8oz
- 3 red bliss potatoes, diced into bite sized pieces
- 1 vidalia onion, chopped
- 6 oz of salted pork, diced into small bits
- 5 tablespoons of butter
- 40 oz of clam juice (you can buy 8oz bottles of all natural clam juice in your local supermarket)
- 3 cups of light cream
- 16 oz of chopped clams or 24 oz of whole clams
- Black pepper
Directions:
- In a stock pot, sautee chopped onion with the five tablespoons of butter until they are translucent.
- Add the salted pork and continue to sautee until fully cooked.
- Add the clam juice and turn the heat on high, adding the potatoes to the juice with the onions and salted pork. Bring to a boil and cook until the potatoes are soft.
- Toss in the clams and turn the heat down to low.
- Lastly, add the cream and stir well.
- Finish off with black pepper to taste.
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This is a guaranteed crowd pleaser and you can easily double the recipe for a party or special event. We recommend serving with salad and oyster crackers, though clam cakes are delicious to dip into your chowdah! Enjoy!
by LA DiNardi
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