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New england clam chowder

ingredients

serves 6
75 g (3 oz) 3/8 cup Salt pork, diced
2 Medium onions, chopped
175 ml (6 fl oz) 3/4 cup Water
250 ml (8 floz) 1 cup Milk
4 Medium potatoes, chopped
425 g (14 oz)Canned clams, with the juice reserved
Salt and pepper to taste
1/2 tsp Paprika
250 ml (8 fl oz) 1 cup Double (heavy) cream
15 g (1/2 oz) 1 Tbs Butter

method

1. Fry the salt pork in a saucepan for 5 to 8 minutes, or until it resembles small croutons and has rendered most of its fat.

2. Transfer to kitchen towels to drain. Add the onions to the pan and fry for 5 minutes.

3. Add the water, milk and potatoes and bring to the boil. Reduce the heat to low, cover and simmer for 12 to 15 minutes, or until the potatoes are tender.

4. Add the clams, reserved juice, reserved salt pork, salt, pepper and paprika, and simmer for a further 4 to 5 minutes, or until the clams are heated through. Stir in the cream and butter, and heat until the cream is hot but not boiling and the butter has melted. Transfer to a warmed tureen and serve.

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