Return to Content

The Gosnold's New England Clam Chowder

by

Yield: Serves 6-8

A thick and creamy clam chowder, which is actually best served the day after it is made. Reheat in a double boiler but don't let it boil. --The Gosnold Arms, New Harbor, Maine

Ingredients:

  • 3 cups medium-diced potatoes
  • 2 ounces salt pork
  • 2 ounces butter
  • 6 ounces medium-diced onions
  • 2 ounces flour
  • 1/8 teaspoon white pepper
  • 3 cups clam juice
  • 2 cups light cream
  • 2 cans (10 ounces each) sliced baby clams

Instructions:

Boil potatoes until tender but firm. Process salt pork in a food processor or blender to the consistency of soft butter.

In 4-quart saucepan melt salt pork and butter. Add onions and cook over medium heat until transparent. Add flour and white pepper and cook this roux for 2-3 minutes. Do not brown.

While roux is cooking, heat clam juice and cream, being careful not to boil. Slowly add this hot liquid to the roux, cooking until thickened. Do not allow to boil. Add potatoes and canned clams, including the broth clams are packed in, and simmer for 10 minutes.
Updated Wednesday, March 26th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order