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New England Mussel Chowder

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New England Mussel Chowder

Print Recipe
Course Side Dish, Soup
Cuisine American

Ingredients

  • 2 pounds Mussels
  • 2 ounces salt pork or bacon diced
  • 2 medium potatoes
  • 1 large onion
  • 1 tbsp flour
  • 2 cups light cream warmed
  • salt to taste
  • pepper to taste

Instructions

  • Rinse and de-beard mussels.
  • Steam mussels in a large pot with one cup of water until all shells open up (about 4 minutes).
  • Remove meat from mussels and chop in half. Save 1 ½ cups strained mussel broth.
  • In separate pot, sauté salt pork or bacon until partially rendered.
  • Add onions, sauté until transparent; add flour and blend.
  • Add broth, stir and bring to a boil.
  • Add potatoes, boil until done (about 10 minutes).
  • Add mussel meat and cream. Season with salt and pepper to taste.