Recipe courtesy of Michael Lomonaco
Episode: Chowders
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
2 to 2 1/2 quarts chowder.

Ingredients

Directions

In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

Seafood Chowder

Recipe courtesy of Ina Garten

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Thanksgiving Pioneer-Style Herb Roasted Turkey

Recipe courtesy of Bobby Flay

Buffalo-Style Chicken Wings

Recipe courtesy of Food Network Kitchen

New England Style Clam Chowder

Recipe courtesy of Michael Lomonaco

New England-Style "Clam Chowder"

Recipe courtesy of Brian Lofink

Donna's New England Style Clam Chowder

Recipe courtesy of Donna Driscoll

Browse Reviews By Keyword