Ed's Clam Chowder

Garnish each bowl of this classic New England chowder with snipped fresh parsley and dollop with sour cream.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 3 ounces salt pork, diced
• 1 1/2 cups diced onion
• 6 cups diced baking potatoes
• 2 cups half-and-half or milk
• 1 (6.5 ounce) can clams
• 12 small fresh clams
• Salt and freshly ground black pepper

Method

In a heavy-bottomed saucepan cook the salt pork until just crisp. Remove and discard the salt pork, reserving drippings in pan. Cook the onion in the reserved drippings until tender. Add the potatoes and half-and-half. Bring to boiling. Simmer until potatoes are soft. Season to taste with salt and pepper. Drain canned clams, reserving juice. Finely chopped canned clams; set aside. Place the reserved clam juice in the bottom of a saucepan with a steamer basket. Bring juice to boiling. Place fresh clams in a steamer basket. Cover and steam for 5 to 7 minutes or until clams open (discard any that do not open). Remove the clams from the shells; transfer to a bowl and set aside. Add the steaming juices to the saucepan containing the potato mixture. Use a stick blender to puree until desired consistency. Season to taste. Stir chopped canned clams into the chowder. Serve with the steamed fresh clams.

Notes:

Number of servings: 4

Submitted By: ehdelfino
View all recipes by this user