American · Members recipe
New England Clam Chowder
Fresh littleneck clams steamed open provide both tender meat and a briny broth, which gets thickened with a roux and enriched with cream. Crisp salt pork, soft potatoes, and a touch of thyme make this chowder rich but never gluey.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Medium
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