Ingredients
3 cans minced clams
1/4 lb. salt pork
1/2 c. chopped onion
3 medium potatoes
2 c. milk
1 c. light cream
1 bottle clam juice
3 Tbsp. flour
pepper
thyme
salt
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Separate canned clams from liquid. Reserve broth. Fry pork until crisp; remove bits of pork. Add 2 cups clam broth (if not enough clam broth from canned clams, make up difference with clam juice). Add potatoes and onion to fat also. Simmer 15 to 20 minutes. Add clams. Add 1 3/4 cup milk and light cream. Blend 1/4 cup milk and flour. Stir slowly into chowder. Heat to boil. Stir occasionally. Add 1/2 teaspoon, dash of pepper and dash of thyme.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies