Serves: 6
Total Calories: 454
In a large kettle, place potatoes, carrots, and onion. Add just enough water to cover vegetables. Cook over medium heat 20 minutes or until tender. Drain set aside.
In a small saucepan, place salt pork. Cover with boiling water. Simmer 5 minutes to remove excess salt drain. In the kettle over medium-high heat, fry salt pork until crisp drain off fat.
Add cooked vegetables, milk, half-and-half, clams with liquid, and corn. Heat through (do not boil). Add salt and pepper to taste.
Top each serving with a teaspoon of butter.
This New England Clam Chowder recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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