Clam Chowder, Maine Style
Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is how they make clam chowder in Maine, with salt pork instead of bacon and evaporated milk for richness.
Fresh clams get ground and simmered with potatoes in a simple broth, then enriched with evaporated milk at the end.
Letting it rest before serving allows the flavors to marry and the chowder to thicken naturally.
Kitchen Tips
- Dice salt pork small and render it slowly to extract maximum flavor without burning
- Grind fresh clams for the most authentic texture; canned clams work in a pinch
- Simmer gently after adding clams to keep them tender, not rubbery
- Add evaporated milk off the heat to prevent curdling
- Let the chowder rest for 30 minutes, then reheat gently before serving for best flavor
Variations
- Use thick-cut bacon if salt pork is hard to find
- Add a bay leaf while simmering for herbal depth
- Stir in fresh thyme or parsley before serving
- Top with oyster crackers and hot sauce for classic New England style
Ingredients
Directions
Dice the onions and salt pork, then sauté slowly in an iron frying pan.
Empty into a chowder pan.
Add a quart (more or less) of water and bring it to a boil.
Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot.
Simmer until done.
Add salt and pepper.
When done, add the evaporated milk.
Turn off heat and let set.
Heat again just before serving.
Serve with Crackers.
Comments
