New England Clam Chowder
This quintessentially Yankee seafood soup is serious business in New England.
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Cooking tools:
- Fine-mesh sieve
- Tongs
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Paper towel
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 5 dozen littleneck clams or 4 1⁄2 dozen steamer clams
- 1⁄4 lb. salt pork, diced
- 3 medium yellow onions, peeled and diced
- 3 tbsp. flour
- 3 lb. red potatoes, peeled and cut into 3⁄4" cubes
- 3 cups milk
- 3⁄4 cup heavy cream
- 3 tbsp. butter
- Salt and freshly ground white pepper
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