New England Clam Chowder

New England Clam Chowder Recipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

Recipe from


Ingredients

2 cups water
1 large potato, peeled and cubed
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups minced clams, with juices
1 cup heavy cream
2 tablespoons butter

Preparation

1. Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover and simmer 10 minutes or until potato is tender.

2. Add clams, and return mixture to a boil, stirring occasionally. Remove from heat, and let stand 20 minutes.

3. Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.

Note:

Woodman's of Essex, Essex, Massachusetts,

May 2009
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