Clam Chowder (Maine-Style). This is a Maine style chowder, which means it is thin and brothy, not thick and creamy. Other than that it is a recipe that goes back in my family probably a century or more. It is easy to make, with one exception, and it is an important one: You cannot allow this to boil, or even.
Since Maine Clam Chowder isn't thickened with flour, it's a good choice for gluten-free eaters.
Salt pork, water, onions, clams, potatoes, evaporated milk.
Dice the onions and salt pork, then sauté slowly in an iron frying pan.
You can have Clam Chowder (Maine-Style) using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Clam Chowder (Maine-Style)
- 🢂 5 oz of Salt Pork.
- 🢂 1 large of Onion.
- 🢂 3 large of Redskin Potatoes.
- 🢂 1 quart of Water.
- 🢂 2 cup of Chopped Clams.
- 🢂 1 1/2 cup of Evaporated Milk.
Add a quart (more or less) of water and bring it to a boil. By Daune (pronounced "Dawn") Browne @vavavoom. A really good Maine Clam Chowdah; we Mainers love our chowdah, ayuh! All clam chowder has the basics: clams, potatoes, salt pork or bacon, and onion.
instructions Clam Chowder (Maine-Style)
- Sweat the onion and pork. (Sautee to a point just before it starts to caramelize).
- Pour in 1 quart of water and bring to a boil..
- Once Boiling add potatoes.
After that, it's a wild, wild clam chowder country out there. New Englanders, understandably, are not fans of this city-slick chowder. New England Clam Chowder - Even in New England, known for the Boston or New England-style chowders, you can find In Maine, those living on one side of Penobscot Bay like their clam chowder made with tomatoes, while those living on the other side like it made with milk and no tomatoes. We both ordered a bowl of clam chowder and we were served in a short time. The chowder is made in the traditional Maine style, broth isn't thickened.
