Clam Chowder

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Send in the Clams

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 large servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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
1 (6.5 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

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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Comments & Reviews

recipe Clam Chowder
arielle Lakewood,, CA 09-05-2009
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OK clam chowder
Rated: 4 stars out of 5

This clam chowder was OK, but it tasted like onions for me. It was satisfactory.Easy to prepare. Fast cooking....... My mom... added too much onions. I really like Good Eats, I watch it almost every day because we got the season pass.Read more
recipe Clam Chowder
Becky Concord, CA 06-15-2009
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Perfect Quick Chowder
Rated: 5 stars out of 5

I've made this chowder in a rush countless times and it's always a winner! It's not the stuff I get in Moterey but I make it... work. I usually put in half of my potatoes and bend it smooth then add the rest for some texture. And because I always end up using canned clams I add those when I'm ready to serve so they're not chewy!! Read more
recipe Clam Chowder
Sheri Lake Worth, FL 02-21-2009
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First Time Making Clam Chowder - SO GOOD
Rated: 5 stars out of 5

This was so easy to make, I am not a fan of clam chowder, it is usually to goopy, but my husband loves it. The only thing I... did was add an extra cup of milk, and 2 cans of clams instead of one, and left out the fresh ones. We ate it for 2 days, I have passed it on to many of my friends!!! And, with some fresh bread, YUM.Read more
recipe Clam Chowder
Beth Chicago, IL 12-21-2008
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Perfect for that -30 degree Chicago day
Rated: 5 stars out of 5

Okay, you are house bound because your face will freeze off if you go to the store....you can still make this soup! I used... 4 slices of smoked bacon in a small dice instead of the salt pork. Remove the bacon bits and reserve before cooking the onion. Used fat free milk with a bit of half & half. Also added a bit (1/2 t.) of herbs de Provence. And of course only had canned clams on hand....I used four 6.5 ounces cans with the juice mixed in when I added the milk. When the potatoes were cooked, I stirred in the clams and the bacon bits. NIcely "clammy", sweet and smokey. Now if only the day would warm up..... Read more
recipe Clam Chowder
Anonymous 04-23-2008
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Recipe discrepancy
Rated: 4 stars out of 5

I'm wondering if some of you have given this recipe a bad review due to the 6.5 oz. can of clams called for in the online... recipe. On the show, Alton clearly stated that a 14 oz. can of clams was used. Yet another problem with the transition of recipe from show to website. Food Network--is someone out there listening or rather reading?Read more
recipe Clam Chowder
Ben Hermitage, TN 12-10-2007
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My two cents!
Rated: 3 stars out of 5

Don't overcook the clams, if they are tough it's not the recipes fault. Squid, clams, and especially scallops are best almost... raw. This is a basic milk based potato chowder recipe. If you don't want mashed potatoes then don't overuse the stick blender, or just don't use the stick at all. I grew up in Alaska and this is pretty close to my mom's except no sour cream and use butter and chunks of halibut, lot's of black pepper and forget the tomatoes even for garnish- use parsley. Frozen corn and half and half wouldn't hurt much either.Read more