- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 large servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 67 mg
- Sodium
- 1052 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 large servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 493
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 67 mg
- Sodium
- 1052 mg
Ingredients
Directions
- 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.
