|<<>>|25 of 38 Show listMobile Mode

New England Clam Chowder


  • 2 dozen medium quahog clams or 2 − 7 ½-ounce cans clams or 1 pint shucked clams
  • ¼ pound salt pork, minced
  • 4 cups diced, peeled potatoes
  • ½ cup chopped onion
  • 2 cups milk
  • 1 cup cream
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt


If using clams in shell, place in large kettle; add 1 cup water. Cover and bring to boiling. Reduce heat; steam just till shells are open, 5 to 10 minutes. Remove clams from shell.

Dice clams; strain liquid, reserving ½ cup. Fry salt pork till crisp. Remove bits of pork; reserve. Add ½ cup clam liquid, 1 ½ cups water, potatoes and onion to fat. Cook, covered, till potatoes are tender, 15 to 20 minutes.

Add clams, 1 ¾ cups milk and cream. Blend remaining milk and flour; stir in to chowder. Cook and stir till boiling. Add salt and dash pepper; top with salt pork. Makes 6 servings.

Published by kath on