Ingredients

How to make it

  • Preparation:
  • Place a large pot over medium flame, add the salt pork or bacon and saute until it renders most of its fat and starts to get crispy. Add the onion and saute for another 4 to 5 minutes, or until the onion is translucent. Stir in the butter and flour and let cook for about 1 minute.
  • Whisk in the stock or clam juice and milk, making sure to beat out any lumps from the flour. Add the potatoes, thyme, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, about 15 to 20 minutes.
  • Stir in the clams and their juice and simmer for another 2 or 3 minutes to heat through. Stir in the optional cream, adjust seasoning and serve hot in bowl with oyster crackers.
  • Variations
  • Using Fresh Clams: Scrub 2 pounds of small cherrystone clams well under running water. Steam them in a covered pot with just enough water to cover them halfway. They are done when the shells pop open. Discard any that don't open and reserve the liquid. Remove the clams from their shells and chop them up. Add the clams and the reserved liquid when called for in the recipe.

Reviews & Comments 7

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  • elgourmand 3 years ago
    Like most folks who like food, I have my old, tries and true, chowder recipe but this looks excellent and it’s good to try something different. Actually, I still make chowder with clams that got dug up a few hours before I cook them. Two cups of shelled cherrystone clams will feed four here. Thanks for the post. RJ
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  • MistressMaddie 3 years ago
    ooo now that its getting cold this will for sure be added to the list of things to warm us up here in michigan :P
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  • FavoriteFixins 3 years ago
    Glad you're going to try it. I love N.E.Clam Chowder. I ma ke Seafood Bisque alot. My sons love it! Check out the recipe I posted for it!
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  • chef_juan_ahbee 3 years ago
    Sounds good! Will try this soon.
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  • pleclare 3 years ago
    Nice recipe!
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  • FavoriteFixins 3 years ago
    Love spicy. I do have her chowder bookmarked. I'll have to make a point of buying the chorizo this week! Thanks for the heads-up!
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  • mrcooksalot 3 years ago
    Love the History, And love Chowda. If you like spicy try Keni's Chorizo chowder it was fabuloso.
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