Recipe courtesy of Ron Oldham
Episode: Surf n' Turf
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Sandra Lee

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories