New England Clam Chowder
Courtesy of Mr. Food Test Kitchen
Servings: 4
Prep Time: n/a
Cook Time: 40 Min.
Prep Time: n/a
Cook Time: 40 Min.
What you need:
* 1 small onion, chopped
* 2 oz. salt pork, diced
* 2 (6.5-ounce) cans chopped clams
* 1 (8-ounce) bottle clam juice
* 1 3/4 c. chicken broth
* 1 large potato, peeled and diced
* 1/4 tsp. salt
* 1/4 tsp. black pepper
* 3 Tbsp. cornstarch
* 2 c. (1 pint) heavy cream, divided
* 1 Tbsp. chopped fresh parsley (optional)
* 2 oz. salt pork, diced
* 2 (6.5-ounce) cans chopped clams
* 1 (8-ounce) bottle clam juice
* 1 3/4 c. chicken broth
* 1 large potato, peeled and diced
* 1/4 tsp. salt
* 1/4 tsp. black pepper
* 3 Tbsp. cornstarch
* 2 c. (1 pint) heavy cream, divided
* 1 Tbsp. chopped fresh parsley (optional)
What to do:
1. In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.
2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.
3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.
3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.