New England Mussel Chowder | Adelphia Seafood, Pennsylvania
Rinse and de-beard mussels.
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Cooking tools:
- Fine-mesh sieve
- Stockpot
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Measuring cup
- Stove
Ingredients
- 2 pounds Mussels
- 2 ounces salt pork or bacon (diced)
- 2 medium potatoes
- 1 large onion
- 1 tbsp flour
- 2 cups light cream (warmed)
- salt (to taste)
- pepper (to taste)
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