Shirleys Maine Clam Chowder Recipes
MAINE CLAM CHOWDER
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".
Provided by Mimi in Maine
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
- Heat the clam juice in a large saucepan on medium heat.
- In separate pan put the butter and onions and sauté till translucent.
- Add the flour and whisk continuously for 5 minutes.
- Add to the clam juice slowly whisking all the while so there will be no lumps.
- Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
- Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
- When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
- Make this a day ahead for flavor.
- NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.
Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1
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- In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
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