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Clam Chowder

A creamy clam chowder built on a half-and-half base with salt pork, onions, celery, potatoes and minced clams.

seafoodsoupamericanstovetop
Illustration of Clam Chowder
Illustration

Ingredients

  • 2 large onions, finely chopped
  • 1 cup celery, finely chopped (1/4-inch dice)
  • 2 cups potatoes, finely chopped (1/4-inch dice)
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp white pepper
  • 8 cups half-and-half, warmed
  • 2 tbsp all-purpose flour
  • 1 stick butter
  • salt pork, 3x3x6-inch piece, or more (2 packages)
  • 2 cans minced clams, 6 1/2-oz cans, drained, clams and juice reserved
  • water, enough to cover the vegetables
  • salt

Steps

1Brown the salt pork and cook the vegetables

  1. Cook the salt pork until browned in a medium saucepan over medium-high heat, until cooked but not crispy.
  2. Drain the juice from the clams into a separate bowl and set the clams aside; you will need the clam juice for the next step.
  3. In the same pot you browned the salt pork in, stir in 2 large onions, finely chopped.
  4. Add 1 cup finely chopped celery (1/4-inch dice).
  5. Add 2 cups finely chopped potatoes (1/4-inch dice).
  6. Add the reserved clam juice.
  7. Add just enough water to cover the vegetables.
  8. Set the pan over high heat until it starts to boil.
  9. Immediately reduce the heat to medium low, cover and simmer for about 20 minutes, until the vegetables are fork-tender.

2Make the half-and-half base

  1. Melt 1 stick of butter in a large saucepan.
  2. Add 2 tbsp all-purpose flour and cook, stirring constantly, for 2 minutes.
  3. Warm 8 cups half-and-half in the microwave.
  4. Whisk the warmed half-and-half into the flour mixture and continue whisking and cooking over medium-low heat for about 5 minutes, until the flour is cooked and the mixture is thickening and smooth.

3Combine, season and serve

  1. Add all of the cooked vegetables and their cooking liquid to the half-and-half base.
  2. Add 2 cans of the reserved minced clams, warmed just long enough ahead of time to heat through.
  3. Season with salt.
  4. Season with 1 tsp white pepper.
  5. Season with 2 tbsp finely chopped fresh flat-leaf parsley.