Angies Creamy New England Clam Chowder
This is a delicious, yet simple old fashioned New England style Clam Chowder recipe.
This is a delicious, yet simple old fashioned New England style Clam Chowder recipe.
- 1/4 pound salt pork sliced into 4 strips
- 3 cans chopped clams (6.5 oz) separate the clams from the liquid
- 3 medium potatoes diced into small chunks
- 1 cup light cream
- 2 cups half and half
- 1 medium onion diced into small pieces
- 1 tablespoon corn starch
- 1/4 teaspoon cracked black pepper use coarse
- 1 teaspoon chives chopped
- 1 teaspoon parsley chopped
- Carbohydrate 44.4222421110223 g
- Cholesterol 322.278233333333 mg
- Fat 89.5660161111035 g
- Fiber 2.70554450317084 g
- Protein 39.2009416666388 g
- Saturated Fat 50.8985598222206 g
- Serving Size 1 1 Serving (680g)
- Sodium 554.747399999591 mg
- Sugar 41.7166976078514 g
- Trans Fat 5.43590826666496 g
- Calories 1130 calories
Step-by-step
- Using a 3 quart saucepan:
- Add salt pork and onions and cook over medium-low heat for 10-12 minutes.
- Add clam juice, 1 cup half & half, potatoes, and cook over medium heat for 10-12 minutes.
- Blend corn starch into 1 cup half & half, then add this, the cup of light cream, and clams to the saucepan.
- Bring heat to medium high, let mixture come close to a boil, stirring lightly; do not let mixture boil.
- Turn heat to low, add parsley, cracked pepper, and chopped chives, cook for 5 minutes.
- Remove and discard all of the salt pork.
- Stir gently and serve the chowder hot.
- Fresh homemade bread goes well with this chowder.
- Note: If you have access to fresh clams, use the equivalent amount of the fresh clams, saving the liquid the clams are packed in. You can use all light cream if you prefer, but that will greatly increase the calories per serving; the half and half works well for this recipe.
Can heavy cream replace half-and-half without curdling the soup? Substituting rich cream alters the fat content significantly, requiring careful temperature management to prevent protein separation. Render the salt pork over medium-low heat for ten to twelve minutes until the fat liquefies completely, leaving a savory foundation for the diced onions. Discarding the remaining pork strips after five minutes of final simmering removes excess greasiness while retaining the cured flavor absorbed by the broth. Dicing potatoes into uniform small chunks ensures they soften evenly during the ten-minute medium-heat simmer alongside the extracted clam juice and dairy components. Blending cornstarch into cold half-and-half before incorporating it prevents lumps from forming when introduced to warm liquids. Bringing the pot near a simmer without allowing it to reach a rolling boil protects the delicate dairy proteins from breaking down. Serving this chowder alongside fresh homemade bread provides a contrasting porous texture that absorbs excess liquid from the bowl.
