Clam Chowder

55 minutes Prep: 20 minutes Cook: 35-40 mins

285 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

4	quarts	clams, littleneck	about 1-2/3 cups cooked, chopped
1	each	garlic clove	chopped
1	cup	water
2	ounces	salt pork	finely chopped
2	cups	onions	chopped
3	tablespoons	flour, all-purpose
1 1/2	pounds	potatoes	peeled and diced into 1/2-inch cubes
4 1/2	cups	clam broth
3	cups	fish stock
2	cups	light cream
1	x	oyster crackers	optional

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 on their size.

Drain and shell the clams, reserving the broth.

Mince the clam flesh, and set aside.

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.

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.

Serves 8.

Add your comment

Serving Size 317g

Amount per Serving

Calories 285 57% of calories from fat