New England Clam Chowder

Serves: 6
Total Calories: 454


4 potatoes medium, peeled and cut in small cubes (about
3 carrots medium peeled and finely chopped (about 1 cup)
1 onion large, finely chopped
3/4 pound salt pork trimmed and cut in small cubes
2 cups milk
2 cups half and half
5 (6 1/2-ounce) cans clams minced
1 (16-ounce) can cream style corn
Salt and pepper
2 tablespoons butter


In a large kettle, place potatoes, carrots, and onion. Add just enough water to cover vegetables. Cook over medium heat 20 minutes or until tender. Drain set aside.

In a small saucepan, place salt pork. Cover with boiling water. Simmer 5 minutes to remove excess salt drain. In the kettle over medium-high heat, fry salt pork until crisp drain off fat.

Add cooked vegetables, milk, half-and-half, clams with liquid, and corn. Heat through (do not boil). Add salt and pepper to taste.

Top each serving with a teaspoon of butter.

Nutritional Facts:

Serves: 6
Total Calories: 454
Calories from Fat: 131

This New England Clam Chowder recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
Asparagus Soup
Avocado Soup
Black Beans and Rice Soup
Carrot Vichyssoise
Cheesy Corn Chowder
Chunky Cod Chowder
Cold Cucumber Soup
Crab and Shrimp Bisque
Creamy Broccoli Soup
Creamy Oyster or Clam Stew
East Indian Soup
French Onion Soup
Fresh Mushroom Soup
Ham and Barley Soup
Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
Hearty Borscht
Hungarian Goulash Soup
Italian Sausage Stew
Lettuce and Pea Soup
Louisiana Gumbo
Meal-in-One Mexican Corn Soup
Meatball Soup
Mulligatawny Soup
New England Clam Chowder
Oriental Soup
Overnight Bean Soup
Pier One Bisque
Potato Chowder
Potato Chowder with Clams
Quick Minestrone
Rich Cream of Spinach Soup
Scotch Broth
Seafood Chowder
Shrimp Creole Soup
Tavern Cheese Soup
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Tuna and Shrimp Chowder
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