Ingredients

How to make it

  • In large pot use 1 T butter and saute salt pork for five minutes
  • Add onion, celery w/leaves and garlic until translucent and celery is soft.
  • In a separate pan, boil clams in salted water for ten minutes. Do not overcook, as they will become chewy.
  • Reserve one cup of broth
  • Parboil the potatoes in the broth (add water iff necessary) Cook al dente
  • When done, add potatoes to the pot and cook for another minute or two with the other vegatables.
  • Add remaining butter and cook all until its melted and then add the flour to make a roux.
  • Once the flour has mixed and been cooked with the butter add the cream and all dry ingredients.
  • Add 1/3 cup clam broth (from boiled clams)...add more or less depending on how thick you like your chowder
  • Add clams to the chowder and cook on low for fifteen more minutes.
  • Add pepper to taste, and/or a dash of tabasco sauce

Reviews & Comments 9

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  • Good4U 6 months ago
    Reviewed in IMI by Keni
    Pks Chowda
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    " It was excellent "
    keni ate it and said...
    I never get fresh clams, here. Well, nearly never. So, when these were available, I knew what I was gonna make and whose recipe I was gonna make it, from. :-) These were cherry stone clams, which means very lil to me, being landlocked, but they were so small that I knew I wanted to keep some of them in the shells for each bowl, for presentation. I also used Yukon Gold taters and all fresh herbs. This was delicious, and, as authentic as this 'Bama girl knows anything about. ;-) Thanks, pk. Loved it. Thread in IMI
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    " It was excellent "
    rhianna ate it and said...
    Absolutely delicious!! Perfectly seasoned! I did have to make a few changes.... I used:
    2 cans of clams & their broths; whole milk instead of cream; a combination of fatty bacon & diced prosciutto instead of salt pork; only 1/4 tsp dried dill (as dill is very strong-flavored).

    Thank you PK! I will be making this again & again & again!!
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  • nativeprincess 4 years ago
    Very nice!!! :)
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  • windy1950 4 years ago
    Patrick, do you buy ready-to-use clams, by the pound and out of the shell, at a fish market? I don't think I've seen it at the grocery store.
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  • windy1950 4 years ago
    I LOVE New England Style Clam Chowder, and I think this will do quite nicely. The last time I had it at a restaurant, I think they put a bit of finely diced jalapeno or maybe a touch of horseradish in it, and it wasn't too bad, but I think I'm going to like this better.
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  • berrikiss 4 years ago
    I LOVE clam chowder but have never made it before. Thanks for the recipe. I'll send it to my best friend in Maine too, she was just asking me if I had a good clam chowder recipe.
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  • pkusmc 4 years ago
    yea, a good chowder takes a few pans..you can use the pan that you parboil the potatoes in to cook the clams, so only two pans, I guess (if my math skills are working correctly) I'm sure you'll like it.
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    " It was excellent "
    keni ate it and said...
    Sounds classic and delicious... I'll admit to never making a clam chowder using 3 pans... but, then, I'm not a New Englander, so now I know! ;) Seriously, looking forward to this... thanks to the unseasonably cold weather, soup season is still upon us, even here! Thanks, PK!
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  • pkusmc 4 years ago
    Hi Rhianna, up here we can buy fresh chopped clam meat by the pound, already out of the shell. Using real clams in the shell is fun, but tons of work. I do that from time to time as well and it ends up being about ten lbs of clams. Large sea clams are what you'd use, and toss out the bellies. They're relatively inexpensive around here. You can also use chopped clams from a can, but those are precooked, so just toss them in the chowder near the end to avoid over cooking and making them chewy. 6 cans of chopped clams will do, with the juice from about 3 of those cans, depending on how thick you like the broth. I wouldn't recommend the canned stuff, though...no flavor in those clams.
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    " It was excellent "
    rhianna ate it and said...
    This reads like the NE creamy clam chowder I've looked for & want to make ~ & from a New Englander, no less!
    PK, since it asks for chopped clams, I think you're saying 2 lbs of clam meat, & do not include weight of shells in the 2 lbs, correct?
    Thanks for sharing!
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