Recipe courtesy of Alton Brown
Show: Good Eats
Total:
40 min
Active:
20 min
Yield:
4 large servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
4 large servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

Pairs well with Chardonnay

More from:

Potluck Parties

IDEAS YOU'LL LOVE

Corn and Green Chile Chowder

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking