• Servings 6-8
  • Prep 20 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Easy Clam Chowder


  • 24 large clams (quahogs)
  • 1/2 lb salt pork, diced
  • 1 cup chopped onion
  • 3 cups raw potatoes, cubed
  • kosher salt and black pepper to taste
  • 1/2 tsp dill
  • pinch of thyme
  • 2 cups heavy cream
  • chopped parsley, for garnish
  • Open clams over a bowl and reserve juice.
  • Measure juice and add enough water to equal 3 cups
  • In a large sauce pan, saute the salt pork over low heat until  crisp and golden.
  • Pour off all but 1 tbs of fat.
  • Saute the onion in the pan drippings until translucent.
  • Add the potatoes and clam liquid and simmer until potatoes are tender.
  • Skim fat if necessary.
  • Chop the clams and add to the pan along with the cream, dill, thyme.
  • Season with salt and pepper and simmer soup for about 10 minutes.
  • Garnish with chopped parsley and serve.

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