Fw: Cynnara's New England Clam Chowder


 



I'm SOOOO going to do this. YUP YUP YUP. *grins* I love chowder. LOVE IT! I was given an old family New England Clam Chowder recipe by a woman whose daughter died unexpectedly and I've become the caretaker of this 100 year old recipe. It's been refined over the years-- and because I know many people don't have access to fresh clams, I've adjusted it to my living in Florida.
 
 
2 cups chicken stock
2 small cans of clams- rinsed and drained
2-3 medium potatoes, peeled and cubed into 1/2" or so pieces
1 onion, finely diced
2 cloves garlic, finely minced
butter
1 can evaporated milk. (NOT sweetened condensed!)
 
Place a huge pot on the stove, turn the stove onto medium-high. Using the butter, carmelize the onions and the garlic. Reducing the heat to medium, dump in the chicken stock and the potatoes. Cook until the potatoes are almost fork tender. Add in the clams, cook for another 5-8 minutes. Turn off the heat, then dump in the evaporated milk. Stir, adding in salt and white pepper to taste. Serve in bowls with oyster crackers or with Boston Brown Bread.
 
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Comments

Pat said…
New England Clam Chowder is a family favorite around here. this sounds simple and has lots of good ingredients. I'm sure going to try it. Thanks for sharing.

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