Return to Content

Clam Chowder

by

Ingredients:

  • 1 quart shucked clams and their liquor
  • 1/4 pound salt pork, diced
  • 2 onions, finely sliced
  • 6 medium-sized potatoes, sliced thin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups milk
  • 2 tablespoons butter

Instructions:

Rinse the clams in clam liquor. Remove the black caps. Strain, and reserve 1/2 cup clam liquor. Chop the clams and set aside. Fry the salt pork until brown and crisp. Drain on paper. Sauté the onion slices, then add the potatoes. Sprinkle with salt and pepper. Sauté for 10 minutes. Add the chopped clams and 1/2 cup clam liquor. Cover with water and cook for 20 minutes. Add the fried pork and fat to the clams and vegetables. Then heat the milk and add to the chowder. Add butter, season to taste, and serve.
Updated Friday, August 17th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Clam Chowder

  1. Anonymous April 19, 2009 at 9:13 am #

    Simply the best.

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order