Comments on: New England Clam Chowder

By: Heather

Heather — Wed, 22 Apr 2009 19:01:03 +0000

Oops, no, I accidentally left it off. Add the bacon when you add the clams. Otherwise you can substitute 2 – 3 TBSP of bacon fat or butter.

By: Stacy

Stacy — Wed, 22 Apr 2009 17:40:42 +0000

The bacon is just used for the fat, is that correct? I didn’t see where you used the bacon itself. I ask because I recently read up and started saving bacon fat for cooking occasionally, and I have some in the refrigerator. Do you know about how much of it I’d use?

By: Heather

Heather — Tue, 21 Apr 2009 23:55:00 +0000

Many canned clam chowders have a different texture to them, I think it comes from the canning process. If you really want to surprise him, use fresh clams, but you’ll have to shuck and chop them.

By: Keter

Keter — Tue, 21 Apr 2009 22:56:27 +0000

My husband will thank you, Heather; he is from Maryland and loves clam chowder, but not canned clam chowder. Me, being from Texas, didn’t know clam chowder from chilaquiles, and thought it would be hard to make. Now I’ll be making a batch! )