Return to Content

Clam Chowder I

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

Yield: Serves 6-8

There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one that insists on salt pork for “true” flavor.


  • 1/4 pound salt pork, diced
  • 3 onions, peeled and chopped
  • 1-1/2 quarts clam stock and 2 cups water, or 2 cups bottled clam juice and 1-1/2 quarts water
  • 6 potatoes, peeled and cubed
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped basil
  • 2 cups cream
  • 2 cups shucked clams, coarsely chopped
  • Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add stock, water, potatoes, and herbs. Simmer, partially covered, 15 minutes or until potatoes are just tender. Add cream, clams, and reserved salt pork. Heat slowly. Do not boil.
For Mussel Chowder: Substitute mussels for clams and proceed as directed above.
Updated Tuesday, September 18th, 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 I

  1. Jim MacKay August 17, 2008 at 3:01 pm #

    Just like my mom made! A true classic and simple chowder.

Leave a Reply

Comments maybe edited for length and clarity.