How to make it

  • 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.

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