New England Clam Chowder
- SERVES
- 4
- COOK TIME
- 40 Min
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!
What You'll Need
- 1 small onion, chopped
- 2 ounce salt pork, diced
- 2 (6.5-ounce) cans chopped clams
- 1 (8-ounce) bottle clam juice
- 1 3/4 cup chicken broth
- 1 large potato, peeled and diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoon cornstarch
- 2 cup (1 pint) heavy cream, divided
- 1 tablespoon chopped fresh parsley (optional)
What to Do
- In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.
- 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.
- 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.
Notes
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.