Return to Content

Clam Chowder

Clam Chowder
4 votes, 3.50 avg. rating (71% score)
by
Submit a Recipe Image

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Clam Chowder

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

    Simply the best.

Leave a Reply

Comments maybe edited for length and clarity.