New England Clam Chowder
Courtesy of Mr. Food Test Kitchen 4 Servings • 40 Min. Cook Time| Ingredients |
|---|
| 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) |
Directions:
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
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