here are a few Ive found on the internet :
https://www.geniuskitchen.com/recipe/jaspers-new-england-clam-chowder-278763
there are serious details here :
cheers
BTW
Jasper's recipe seems more authentic
as ' real ' NE CC does use salt pork
as that;s what they had , and it was cheaper than bacon.
personally , good quality smoked bacon , not too much , can elevate this dish.
just because Crusty Old NewEnglanders didn't have an ingredient ,
doesn't mean the traditional Rx can't be sent into a different direction
keeping all the real base equalities intact
the SE Rx discusses all this , including several interesting notes on ' creaminess '
that's not the same a over rich-ness.
NECC is creamy , but not overly rich.
on one of my bazillion or trazillion videos I have on Hsrddisk ,
JW himself made NECC and on another NE fish chowder
if you like NECC , consider looking into NE fish chowder.
with the right white fish , back in the day Cod or Scrod ( small cod )
using the frames for the stock
it was to die for
I sued to get NEFC at No-Name restaurant a long long time ago.
you should look into NE Common Crackers too.
PS I don't really know why I prefer my fish and seafood w/o tomatoes
whatever dish has them in it , to me might be better w/o
the tomatoes seem to hide a lot of the fish/shelfish simpler tastes.
I do love tomatoes a bazillion other ways though .........
had to fine , but woks w both these soups.
how about some NE Indian Pudding for dessert ?
PS : be careful w bottles clam juice its quite salty.
one last P.S , or
P.S.S.;
I highly recommend Jasper Whites ; ' 50 Chowders '
you can get a good quality used copy for 5 bucks or so :
cheers
