Maine Clam Chowder
Recipe: #4162
January 18, 2012
Categories: New England, Fathers Day, Game/Sports Day, Mothers Day, more
"Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah". I make this a day ahead to combine the wonderful flavors."
Ingredients
Nutritional
- Serving Size: 1 (709.2 g)
- Calories 719.5
- Total Fat - 29.1 g
- Saturated Fat - 10.3 g
- Cholesterol - 75.5 mg
- Sodium - 1658.8 mg
- Total Carbohydrate - 88.4 g
- Dietary Fiber - 7.5 g
- Sugars - 43.9 g
- Protein - 28.9 g
- Calcium - 141.3 mg
- Iron - 3.6 mg
- Vitamin C - 17 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Fry the diced pork--"porkies" in a pan till done; drain and set aside OR fry the bacon till done and set aside (my mom always called the diced pork "porkies").
Step 2
Heat the clam juice in a large saucepan on medium heat.
Step 3
In a separate pan put the butter and onions and saute till translucent; add the flour and whisk continuously for 5 minutes; add this to the clam juice slowly whisking all the while so there will be no lumps.
Step 4
Add the clams and stir; add potato chunks, milk, cream, salt, and pepper; mix well and decrease heat and simmer for about 20 minutes stirring frequently to avoid burning (do not boil the milk).
Step 5
When you serve, put the "porkies" or bacon on the take to put in the individual bowls. Make this a day ahead.
Step 6
NOTE: If fresh clams are not available, substitute a 6-ounce can of clams including the juice.
Tips
No special items needed.