Clam Chowder (Maine-Style). A New England clam chowder recipe made brothy with milk in the Maine style. It was a little "ligher" than a traditional clam chowder and we liked that. Just about as perfect as it gets.
If you prefer a thicker chowder you can add a thickener like xanthan gum powder to the chowder just before the clams and cauliflower are added. Serve immediately or chill and reheat the next day – the flavors blend better overnight. How to Make Maine Style Clam Chowder. You can have Clam Chowder (Maine-Style) using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Clam Chowder (Maine-Style)
- You need 5 oz of Salt Pork.
- It’s 1 large of Onion.
- Prepare 3 large of Redskin Potatoes.
- It’s 1 quart of Water.
- Prepare 2 cup of Chopped Clams.
- You need 1 1/2 cup of Evaporated Milk.
Using a deep saucepan, fry salt pork or bacon slowly. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. This homemade clam chowder is a breeze to make.
Clam Chowder (Maine-Style) instructions
- 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.
It has a light, creamy consistency and is loaded with bacon, diced potatoes, celery and fresh herbs. The defining characteristic of Maine-style clam chowders is that traditionally they're made with milk and never thickened with flour. In comparison to other types of New England chowders, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. Maine style clam chowder is made from soft-shell clams (steamers), rather than quahogs. It is made of cream, clams, clam juice, cream, milk and onions, and thickened with potatoes.