用料
| Minced clams with juice(canned)罐装蛤肉带汤汁 | 6 1/2 oz |
| Salt pork 咸肉 | 6 oz |
| Butter 黄油 | 1 tbsp |
| Onion()洋葱（小粒） | 2 oz |
| Celery()芹菜（小粒） | 2 oz |
| Flour 面粉 | 2 oz |
| Clam juice/seafood stock 蛤肉汤汁或海鲜高汤 | 5 cups |
| Bay leaf 月桂叶 | 1 |
| Fresh thyme 新鲜百里香 | 2 sprigs |
| Heavy cream 奶油 | 1 cup |
| Potatoes(peeled and med dice) 土豆（削皮切中粒） | 8 oz |
| Salt 盐 | TT |
| White pepper 白胡椒粉 | TT |
| Parsley 香叶 | garnish |
New England Clam Chowder 新英格兰蛤肉杂烩汤的做法
Drain the clams and reserve the juice. 将蛤肉从罐头中取出并保留汤汁。
Heat the butter and render the salt pork. 将黄油加热并加入咸肉煸油。
Sweat the onions and celery in the pork fat. Add flour and make a blond roux. 洋葱加入猪油中煸香，加入面粉做金色面糊。
Add the stock and allow it to simmer for 30 minutes. 加入高汤慢火煮30分钟。
Add the potatoes and cook until soft and the soup is thickened. Add the clams. 加入土豆粒煮至变软，汤汁变稠后再加入蛤肉。
Temper in the cream. Season with salt and pepper to taste. 奶油加热后倒入汤中，加盐和白胡椒粉调味。
Serve hot in a bowl, garnished with fresh parsley. 倒入碗中，加香叶装饰。