New England Clam Chowder


2 dozen quahog clams (medium to large) or to 8 oz cans of chopped clams
1/4 pound salt pork, minced
4 cups diced peeled potatoes
1/2 cup chopped yellow onion
2 cups milk
1 cup heavy cream
3 tbs all purpose flour
2 tbs kosher salt
Oyster crackers
Here is an authentic version of clam chowder that you can make in about 30 minutes from start to finish.

  • If using fresh clams in shell, place in large kettle and add 1 cup of water. Cover and bring to a boil.
  • Reduce heat  and steam until shells open. About 5 minutes.
  • Remove clams from shell and reserve and strain liquid.
  • Chop clams and set aside.
  • In a stock pot fry salt pork until crispy. Remove bits of pork and reserve.
  • Add 1/2 cup of clam liquid to stock pot along with 1 and 1/2 cups of water.
  • Add potatoes and bring to a boil. Cook until tender. About 15 minutes.
  • Add the clams, milk and cream and flour to stock pot and stir until smooth.
  • Add salt and a dash of pepper serve in bowls and top with crispy salt pork.





15 min


20 min


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