New England Clam Chowder
Print This Recipe
INGREDIENTS 1/4 pound butter
2 medium onions
1 pint clams
1 cup clam juice
1 tablespoon salt
1 teaspoon black pepper
2 quarts boiling water
1 large potato
1 pint light cream
1 pint milk
PaprikaMelt 1/4 pound butter in a skillet. Fry 2 chopped medium onions until a pale gold. Add 1 pint chopped clams. Simmer 5 minutes and remove to saucepan.
Add 1 cup clam juice, 1 tablespoon salt, and 1 teaspoon black pepper (freshly ground preferred). Add 2 quarts boiling water, 1 large diced potato, and cook for 1/2 hour.
Add 1 pint light cream and 1 pint milk. Cook together but do not boil. Pour into individual soup plates and sprinkle each lightly with paprika.
Makes 12 servings