Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. salt pork, cut into 1-inch cubes and rind discarded; 2 Tbsp. butter; 1 c. minced onion; 1 c. minced celery; 1 1/2 c. shucked clams, liquid reserved; 2 boiling potatoes, cut into cubes; 12 oz. can evaporated milk; 1/2 c. cream (heavy); 1/2 tsp. Old Bay seasoning; 1/2 tsp. salt; 1/2 tsp. Worcestershire sauce

Servings: persons

3 oz. salt pork, cut into 1-inch cubes and rind discarded
2 Tbsp. butter
1 c. minced onion
1 c. minced celery
1 1/2 c. shucked clams, liquid reserved
2 boiling potatoes, cut into cubes
12 oz. can evaporated milk
1/2 c. cream (heavy)
1/2 tsp. Old Bay seasoning
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

1
In a heavy saucepan, cook salt pork in 1 tablespoon butter, stirring for 2 to 3 minutes or until fat is rendered.
2
Remove cracklings to another bowl.
3
In fat remaining, cook onion and celery until softened.
4
Add 1 1/2 cups clam liquid, cubed potatoes and enough water to cover potatoes.
5
Bring to a boil and simmer 15 minutes.
6
Add milk, heavy cream and seasonings.
7
Simmer, add remaining 1 tablespoon butter.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 oz. salt pork, cut into 1-inch cubes and rind discarded, 2 Tbsp. butter, 1 c. minced onion, 1 c. minced celery, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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