New England Clam Chowder

Don’t use sweet cream


  1. Juice of steamed clams
  2. A few steamed clams
  3. 1 can clams
  4. Corn starch
  5. Margarine
  6. Oil
  7. Tarragon
  8. Old Bay
  9. pinches Salt and pepper
  10. Milk
  11. White wine
  12. Butter
  13. Lemon
  14. Lemon zest
  15. Worcestershire sauce
  16. Veggies
  17. Potatoes diced
  18. Oil
  19. Green pepper diced
  20. Onion diced
  21. Paprika
  22. pinches Salt and pepper


  1. Into hot skillet or electric fry pan brown diced potatoes in hot oil adding salt and pepper pinches and paprika, add onions diced with bell pepper and saute about ten minutes. Sprinkle with corn starch so all veggies are coated adding margarine to keep moist. Pour whipping cream over mixture until creaminess sets in add margarine and old Bay with tarragon, salt and pepper pinches to taste. Add full can with juice of clams

  2. Simmer adding Worcestershire sauce, lemon juice and zest, spices, and white wine generously to Chowder. Add whipping cream, butter, margarine, and milk to taste. Allow to simmer until thick and tasty. Taste often to find perfect note.

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