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The Best New England Clam Chowder Recipe

by Global Cookbook

Ingredients

1/4 lb Butter (1 stick) 1 c. Minced onions 1 c. Minced celery 1/2 c. Flour 4 c. Clam juice, heated

2 ounce Salt pork, scored 2 x Bouillon cubes 12 ounce Minced clams 2 c. Boiled, diced potatoes

Directions

1. Saute/fry the onion and celery in the butter till the onion is tranlucent. Add in the flour to make a roux, stirring well. Add in the heated clam juice slowly, stirring constantly. Add in the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 min. Remove the salt pork before serving.

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