I posted a New England Clam Chowder recipe not too long ago. I was walking down the stacks at work when I espied this book, New England Seafood Cooking. There's no author; it was published in 1993 by Crescent Books of NY and Avenel, NJ.
Here's their NECC recipe. Changes/notes in italics. Unfortunately, no pictures bc I forgot to take them.
Prep time = 30 min.
Cooking time = 20 min.
Servings = 6-8
- 2 lbs. clams (I used 3 cans of minced or chopped clams; I forget)
- 3 oz. bacon, diced
- 2 medium onions, finely diced
- 1 T. flour
- 6 medium potatoes, peeled and cubed
- salt & pepper
- 4 c. milk
- 1 c. light cream
- chopped parsley
- Scrub clams well and place in a sink ( or bowl) of cold water w/a handful of flour for 30 minutes.
- Drain the clams and place them in a deep saucepan w/about 1/2 c. cold water.
- Cover and bring to a boil, stirring occasionally, until all the shells open. Discard any shells that do not open.
- Strain the clam liquid, reserve it and set aside the clams to cool. (Didn't do any of steps 1-4 bc I just opened up cans of clams.)
- Place the bacon in a large, deep saucepan and cook slowly until the fat is rendered. Turn up the heat and brown the bacon.
- Remove it to paper towls to drain.
- Add the onion to the bacon fat in the pan and cook slowly to soften
- Stir in the flour and add the potatoes, salt, pepper, milk and reserved clam juice. Cover and bring t a boil for about 10 minutes, or until the potatoes are nearly tender.
- Remove the clams from the shells and chop them if large.
- Add the chopped clams to the soup along with the cream and diced bacon (I hold the bacon until serving bc some of this got frozen and I think the bacon bits don't freeze well). Cook 10 minutes more or until the potatoes and clams are tender.
- Add the chopped parsley and serve immediately.
Kevin liked this recipe, although not as much as the first recipe I posted. That one was creamier and as he says, 'Creamier is always better.' You heard it here first. You could probably even make this one w/lighter dairy products. I didn't actually taste this one so I will let Kevin have the last word on this recipe.