New England Clam Chowder

This recipe for Real New England Clam Chowder is delicious. Use St. Ours Clam Broth as a clam stock to flavor the chowder, or as we say in Boston, “Chowdah!”

Serves 4-6 | 50 Minutes

A spoon full of New England Clam Chowder made with St. Ours Clam Broth

Ingredients

• Salt pork, bacon, or 2 Tbsp butter

• ¾ cup onion, chopped

• 2 Tbsp flour

• 2 envelopes St. Ours Clam Broth

• 2 medium potatoes, diced

• 1 bay leaf

• 1 cup chopped clams fresh, frozen, or canned*

• 1 ½ cups half-and-half

• ¼ tsp ground pepper
  

Instructions

1. On medium-high, cook enough salt pork or bacon in a 3-quart saucepan to yield 2 Tbsp fat or use butter

2. Remove pork or bacon from pot and sauté onion in fat until tender

3. Add flour, cook for 2 minutes, whisking until a roux forms, do not brown

4. Add 2 cups of water and whisk in St. Ours Clam Broth, cooking until thickened

5. Add potato and bay leaf, then simmer covered for about 15 minutes or until potatoes are tender

6. Add chopped clams and half-and-half, cook stirring for 10 minutes, do not boil

7. Add salt and pepper to taste