Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 large servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
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

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