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Clam Chowder

1/4 lb Salt pork, or bacon, chopped
1 sm Clove garlic, diced fine
1 Maui onion, diced
1 lg Stalk celery, diced
2 lg Potatoes, large dice
1/4 c Flour
1 cn (10 oz) clam broth
2 cn (8 oz) clams, baby, res. liquid
1/4 c Butter
2 c Heavy cream
Freshly ground black pepper, to taste
Salt, to taste
1 ds Thyme, or to taste
Parsley, optional OR
Chives, optional


Cook diced salt pork (or bacon) over medium heat until browned. Remove salt pork pieces and add diced garlic, celery, onions and potatoes. Saute for about 5 minutes. Remove veggies to a holding bowl. Add flour to the dripping and continue cooking for about 1-2 minutes over medium heat. While constantly stirring, add the reserved liquid from the clams and 1 can of clam broth (juice). Bring to a boil. Add the veggies and cook over low heat for 15-20 minutes, or until potatoes are tender, but not mushy. Add clams, butter and cream. Season to taste. Bring chowder back to, but not quite, a boil. Remove from heat. Garnish with fresh parsley or chives.


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