New England Clam Chowder
New England Clam Chowder is an moderately easy dinner. Made with 1/4 lb. salt pork (or bacon), diced, 1 medium onion, diced (about 1/2 cup), 1 1/2 c. potatoes, peeled and cut into 1/2 inch cubes, 2 c. clam broth (add clam juice if not enough in cans) and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered.
With a slotted spoon remove the bits of pork and reserve.
Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes).
Add potatoes, clam broth, salt and pepper.
Simmer until potatoes are tender but not mushy (about 15 minutes).
Add clams and simmer for 5 minutes.
Add milk, butter and reserved pork pieces.
Heat, but do not allow to boil after milk has been added.
Adjust seasoning as required.
π· Perfect Pairings
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