Oyster House Clam Chowder

Total Time:
1 hr 5 min
20 min
45 min

12 servings

  • 2 pounds potatoes, diced
  • 64 ounces clam juice
  • 4 pounds freshly cooked or frozen clams, diced
  • 4 ounces salt pork
  • 2 small onions, diced
  • 8 ounces butter
  • 2 ounces flour
  • 32 ounces half-and-half, scalded
  • Salt
  • Pepper
  • Hot pepper sauce
  • Worcestershire
  • Oyster or Pilot crackers, for garnish
  • Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.

  • Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

  • Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.

  • Serve with Oyster or Pilot crackers.

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