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+ servings

Clam Chowder

ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings


  • 3 ounces salt pork, finely diced
  • 1 1/2 cups small diced yellow onion
  • 6 cups small diced baking potatoes, like russets
  • 3 cups whole milk
  • 1 (14-ounce) can clams, drained, juices reserved
  • 12 Little Neck clams
  • Kosher salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
  • Sour cream, for garnish
  • Grape tomatoes, halved, for garnish

Specialized Hardware

  • Steamer basket
  • Immersion blender


  • In a heavy-bottomed saucepot over medium heat, render the salt pork until just crisp, 5 to 7 minutes. Remove with a slotted spoon and set aside. Sweat the onion in the pork fat until tender, 4 to 5 minutes. Add the potatoes and cover with milk. Bring to a boil, decrease the heat, and simmer until potatoes are soft, 10 to 12 minutes.
  • In a 3-quart saucier fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam until all clams are open, about 3 minutes. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the chowder.
  • Using an immersion blender, puree to desired consistency. Season with salt and pepper, to taste.
  • Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, crisp salt pork, parsley, sour cream, and grape tomatoes as garnish.