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Traditional New England clam chowder made
with fresh clams, salt pork and saltines (which takes the place
of flour as a thickener).
Fresh Clam Chowder
14 whole clams
8 cups boiling water
1/4 pound salt pork, diced
1 tablespoon butter
3 cups sliced onions
3/4 cup crushed saltine crackers
3 cups peeled and diced potatoes
1 bay leaf
2 cups milk
1 cup heavy cream
- Scrub whole clams and rinse in a large
bowl of cold water.
- To boiling water, add diced salt pork
and boil slowly for 5 minutes. Drain, discarding the liquid.
- Saute the salt pork in a heavy saucepan
with butter until the pork begins to brown. Stir in sliced onions,
cover and cook slowly for 8 to 10 minutes, or until the onions
are tender and translucent. Blend in crushed crackers. Set aside.
- Place the clams in a steamer, add 1/4
inch water, cover, and steam for several minutes, until they
open. Remove the meat from the shells and reserve. Carefully
decant the steaming liquid into a measuring cup, being careful
to keep out any sand. Add enough water to make 4 cups.
- Pour into the onion mixture. Add diced
potatoes and bay leaf. Simmer, loosely covered for 20 minutes.
Chop the clam meat and stir into the soup. Add milk and cream.
Bring to just below simmering.
Makes 6 servings.
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