St. Ours Clam Broth logo

salt pork, bacon, or 2 Tbsp butter

¾ cup onion, chopped

2 Tbsp flour

2 envelopes St. Ours Clam Broth

2 medium potatoes, diced

 

Steam fresh clams for 5 minutes, throw out any that do not open. Remove clams from shells, chop the meat, set aside. Dissolve St. Ours Clam Broth in 2 cups of the clam water, set aside. On medium hi cook enough salt pork or bacon in 3-quart sauce pan to yield 2 Tbsp fat or use butter. Remove pork or bacon from pot. Sauté onion in fat, until tender. Add flour, cook 2 minutes whisking until a roux forms, do not brown. Slowly whisk in the St. Ours Clam Broth, cooking until thickened. Add potato, bay leaf, simmer covered until potatoes are tender, 15 minutes. Add chopped clams and half & half, cook stirring for 10 minutes, do not boil. Salt and pepper to taste.

 

On medium hi cook enough salt pork or bacon in 3-quart sauce pan to yield 2 Tbsp fat or use butter. Remove pork or bacon from pot. Sauté onion in fat, until tender. Add flour, cook 2 minutes whisking until a roux forms, do not brown. Add 2 cups of water and whisk in the St. Ours Clam Broth, cooking until thickened. Add potato, bay leaf, simmer covered until potatoes are tender, 15 minutes. Add chopped clams and half & half, cook stirring for 10 minutes, do not boil. Salt and pepper to taste.

 

*For frozen clam meat thaw 1 cup or use 2-6.5 oz cans of clams, drained. To use fresh clams see our "About Clams" tab.

 

Real New England Clam Chowder

This easy recipe will be the best real New England Clam Chowder you will ever make using clam broth to flavor the chowder, or as we say in Boston, “Chowdah!” Serves 4-6

 

 

1 bay leaf

1 cup chopped clams fresh, frozen, or canned*

1 ½ cups half & half

¼ tsp ground pepper