Ingredients

4 quarts littleneck clams
(this will yield about 1 ⅔
cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 ½ pounds potatoes,
peeled and diced into ½ inch cubes
4 ½ cups clam broth
3 cups fish stock
2 cups light cream
oyster crackers (optional)

Directions

  1. First, clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon
    their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside.
  2. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps.
  3. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
    Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers
    on the side.
Picture of Chef Judi Gallagher

Chef Judi Gallagher

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry.

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About Me

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry. She shares her expertise by consulting for restaurants and hospitality projects throughout Southwest Florida and the nation. Her forte is providing innovative public relations and strategic planning.

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