Clam Chowder Recipe

How to make it

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• Boil the potatoes for about 15 minutes
• melt 1/2 stick of butter in a large pot.
• Cut the strips of salted pork into smaller (not tiny) pieces, and add to the butter
• Saute the pork in butter until it starts to brown (5 minutes)
• Remove about half of the pork for the butter
• Add celery and onion. Cook for about 5 minutes.
• Add clams and clam juice. Cook until clams turn a more opaque color (5 - 10 minutes)
• Take half of the potatoes and chop into cubes (does not have to be too small)
• Take the other half of the potatoes and mash. This will be used for thickener in the chowder.
• Add dairy to pot, and cook until warm (do not boil).
• Stir in mashed potatoes. This is a relatively thin chowder, but if you want it thicker, take some of the cubed potatoes, mash them, and add them at this point.
• Add remaining 1/4 stick of butter, cook for another 5 minutes or so.
• If serving immediately, add the remaining potatoes now, and heat chowder to a simmer, then serve.
• Otherwise, let soup sit (it tastes better after sitting for 2-3 hours). Add remaining potatoes when heating the soup back up.
• Add salt and pepper to taste before serving.