Okay, the real way to make New England Clam Chowder? Not a mound of stiff muck? Really not...
January 17, 2014
New England Clam chowder is not a stiff creamed flour or corn starch mountain where the spoon stands on end. Real New England Clam Chowder is made from steamed milk and/ or cream. So here's how it goes ( and much learned from my sister CK when she lived in Cape Cod) Ingredients:
3 thick slices bacon
2 Tbsp. butter
2 celery stalks - chopped
1 small onion1/2 tsp. - chopped
salt, plus more to taste
2 large potatoes
2 Tbsp. flour
1 cup broth or clam juice
1 1/2 cups whole milk or divide equally with cream
2 lbs. FRESH chopped clams
Freshly ground black pepper
Melt your butter, chop up the bacon and saute until lightly crisp. Add Celery. Add diced potatos and saute again. Now just add that 2 Tbsp flour... That's all the flour you add! No more... stir around. Add Broth - preferrably clam juice, and let simmer on low for 1/2 hour. Sitr occassionaly. Add fresh chopped clams and let simmer for another 1/2 hour. Add lots of fresh ground pepper ...Fresh Parsley for Garnish the real thing!