Return to Content

Clam and Corn Chowder

by
Clam and Corn Chowder
1 vote, 2.00 avg. rating (59% score)
Print Friendly

Yield: Serves 4

This Clam and Corn Chowder recipe combines two New England favorites in one bubbling pot.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1/4 pound salt pork, diced
  • 2 onions, peeled and chopped
  • 2 stalks celery, chopped
  • 2 potatoes, peeled and chopped
  • 1 cup clam stock
  • 1 cup cooked corn, canned or fresh
  • 2 cups milk
  • 1 cup cream
  • 2 cups minced clams
  • Salt and pepper to taste

Instructions:

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncovered, 10 minutes. Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.

Updated Tuesday, September 18th, 2007
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111