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Little Compton Mussel Chowder

Little Compton Mussel Chowder
1 vote, 5.00 avg. rating (89% score)
by in Jan 2007

Total Time: 40

Yield: about 6 hearty servings

This savory mussel chowder is salty and of the sea, but what we like best about it is the ease with which it's prepared.

Little Compton Mussel Chowder
Photo/Art by Madeline Polss


  • 1/4 pound salt pork, diced
  • 1 cup thinly sliced onions
  • 2 cups chopped tomatoes (fresh or canned)
  • 1 cup thinly sliced green peppers
  • 2 cups diced new or Yukon Gold potatoes
  • 2 cups corn (fresh or canned)
  • 1/2 peck (6 pounds) mussels in their shells, scrubbed and debearded
  • Kosher or sea salt and
  • freshly ground black pepper, to taste
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika


In a heavy saucepan over medium-high heat, fry pork and onions until onions become light brown, about 10 minutes. Add tomatoes and peppers; simmer on low 2 hours. Add potatoes and corn; cook until tender, about 10 minutes.
In a large stockpot, bring 1 quart of water to boil. Add mussels and steam until shells open (discard any that do not open). When shells open, transfer mussels to a colander, saving any liquid. Strain liquid and add to pot with vegetables. (If desired, remove mussels from their shells; discard shells and reserve mussels.) Season vegetables (be sure to taste first -- the mussel broth will be naturally salty) with salt, pepper, cayenne, and paprika. Add mussels to pot just before serving.

Updated Tuesday, August 13th, 2013

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