Clam Chowder

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 large servings
Level:
Intermediate

Ingredients
  • 3 ounces salt pork, finely diced
  • 1 1/2 cups small diced yellow onion
  • 6 cups small diced baking potatoes, like russets
  • 2 cups milk
  • One 14-ounce can clams, drained, juice reserved
  • 12 Little Neck clams
  • Kosher salt and freshly ground pepper
  • Chopped fresh parsley, for garnish
  • Sour cream, for garnish
  • Grape tomatoes, halved, for garnish
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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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