New England Clam Chowder gets rave reviews

First of all, let me say I’m sorry there is no picture of this dish.  I never seem to get a chance to snap one because there is always someone bearing down on me with a ladle ready to dive in as soon as I say “ready.”  And then there’s chowder drippings everywhere…. not a pretty picture.  So for this post, just close your eyes and visualize a bowl of thick and creamy clam chowder.  It might seem odd to include bottled clam juice in this recipe, but I like the way the extra juice tastes super clammy.  If I want the soup to taste like only potatoes, I’ll make potato soup.  Of course, if you can get your hands on fresh clam juice without having to splurge for extra clams, go for it.   Tips:  Render the pork slowly, don’t let the onions brown, whisk the milk like there’s no tomorrow,  cut potatoes into even pieces for consistent cooking, and for the love of delicious seafood – don’t over-cook the clams!  Over-cooked clams have been known to cause husband riots.

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