Clam chowder~ new en-gland style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Clams | |
| 3 | cups | Water |
| ½ | pounds | Pork, diced |
| 3 | tablespoons | Butter |
| 1 | Onion, sliced | |
| 3 | Potatoes, diced | |
| 1¾ | cup | Half & half |
| 1 | tablespoon | Soy sauce |
| 2 | Cloves garlic, crushed | |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Parsley |
| 1 | teaspoon | Thyme |
Directions
Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.