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Robert Ackart New England Clam Chowder



  1. Strain the liquid off the clams and save it in a measuring container.
  2. To the clam liquid, add water to equal 4 cups. Set liquid aside. Put clams in a bowl.
  3. In a soup kettle; render the salt pork.
  4. Remove and save diced pork. Discard all but ⅓ cup of the fat.
  5. In the fat, cook the onion until golden. Add the potatoes, stirring to coat them well.
  6. Add the clam liquid, salt, and pepper. Bring the liquid to a boil, reduce heat, and simmer the potatoes, covered for 20 minutes; or until they are tender.
  7. Add 2 cups milk, 2 cups half and half and clams.
  8. Bring the chowder to serving temperature but do not allow to boil.
  9. Stir in 3 tablespoons butter.

**Serve the chowder garnished with the diced salt pork and, if desired, a sprinkling of paprika or chopped parsley.