Recipe courtesy of Ron Oldham

Ropewalk New England Clam Chowder

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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1/3 cup cubed salt pork*

4 tablespoons butter

1 large onion, finely chopped

4 ribs celery, finely chopped

1 tablespoon chopped garlic

8 tablespoons all-purpose flour

3 cups chopped clams, with their juices

3 to 4 chef potatoes, peeled and diced

10 ounces clam juice

3 cups milk or half-and-half

1 teaspoon celery salt

5 dashes hot sauce

Salt and pepper

Chopped parsley leaves, for garnish


  1. Slowly cook salt pork in a skillet until fat is rendered; strain off fat drippings. Pour fat drippings and butter into a large stockpot; cook over low heat until butter is melted. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add chopped clams, diced potatoes, clam juice and milk; bring to a boil. Simmer and stir for 15 to 20 minutes. When stirring, flavor with celery salt and hot sauce. Season, to taste, with salt and pepper. Remove from heat and allow to cool slightly. Serve, garnished with chopped parsley. 

Cook’s Note

*You can substitute the grease from cooking 10 strips bacon for the salt pork, if desired.