Clam Chowder

Clam Chowder

Clam Chowder

This is one of my all time favorites!  A pile of claims in a creamy chowder, yes!

Learn how to render pork fat at the bottom of the page.

Preparation time:  1 hour

Stove time:  30 minutes



3/4 lb. salt pork, diced                             1 1/2 medium yellow onions, sliced thin                4 to 5 medium potatoes peeled and diced

2 cups milk                                                2 cups cream                                                       4 cans Geisha baby clams

3/4 cup flour                                             1 tsp. thyme                                                           1 1/2 tsp. salt

1/2 tsp. pepper



In a large pot add diced salt pork and render out the fat.

Put potatoes in sauce pan with 3 cups of water and simmer til just tender (about 20 minutes).

Drain clams, reserve the liquid.  Add liquid to sauce pan and heat on low.  Add cream to sauce pan and continue on low heat.  Add milk to the saucepan and turn up the heat to scald the milk.

After salt pork is rendered of its fat, remove pieces left.  Then add onions to fat and saute till golden.  Then slowly add flour stirring well being sure you add no more flour than you have fat to absorb it.

Pour in the reserved clam juice.  Next add the potatoes and the water they were boiled in.  Continue to stir while mixture gets smooth and thick.

Add milk and cream making sure you do not allow it to boil.

Add clams,, salt, pepper and thyme.  Simmer gently.

Allow to cook 30 minutes.  Serve with plenty of sourdough bread to dip in it!

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