New England Clam Chowder RecipeNew England clam chowder recipe, you may never find a more comforting soup than this one is. The Breton fishermen that migrated from Newfoundland to New England brought chowder with them, and that added the many ingredients they found there to create this delicious feast in a bowl. Along with their daily catch, they combined things like salted pork fat, with a little flour to create a roux, and kept their families well fed. As time passed, they also added potatoes to the mix but seldom are other vegetables part of this incredible soup.
As with any other recipe, it all depends on the region of the country you are in what the ingredients are going to be. In this New England clam chowder recipe you can see that tiny bits of carrots are included to bring a bit of extra flavor to the mix. This much loved soup is a favorite with many, and it is one of the oldest and hardiest of the soups on this site, and the name has wide recognition as being good for you because it will really stick to your ribs. At least, that is what my mother would say about it.
INGREDIENTS10 oz clams 4 tsp butter 1/4 cup water 1 sm carrot (finely diced) 1 lg onion (finely chopped) 3 tbsp flour (all purpose) 1 1/4 cup fish stock 1 lb potatoes (diced) 2 cups whole milk salt and pepper to taste
1. Melt butter in a large sauce pan, add onion and carrot cook for 3-4 minutes. Stirring frequently until onion is soft stir in flour to make a roux. Cook for another 2 minutes. 2. Add 1/2 of fish stock and stir well scraping bottom of pan.Add remaining stock and water and bring to a boil while stirring. 3. Add potatoes and milk and combine together lower heat and simmer for about 20 minutes stirring occasionally.Until all vegetables are tender. 4. Stir in clams cook for about 5 minutes until cooked throughseason to taste and serve.
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