This easy Clam Chowder Recipe makes the most of your foraged clams when added to this delicious soup.
Clam Chowder Recipe
To make chowder, cut a quarter pound of salt pork into small pieces and fry the bits until crisp, then remove them from the fat
and set them aside. Next, place a quart of diced potatoes and one chopped onion in a chowder pot along with just enough water to be
seen through the spuds. Cover the pot and cook over a low heat — just simmer until the potatoes are soft.
Now add the quart of clam meats to the pot, bring the container’s contents to a boil, and simmer for another minute or two. Then
ingredients last (and in the order given), there’s less chance of curdling the chowder . . . which often happens if the seasonings
are added before the hot milk.
Toss a lump of butter into the pot just before dishing up the chowder, and serve the savory dish with bits of crisp-fried salt
pork. (When sprinkled over the top of the chowder, these tiny bits give rise to a fantastic flavor combination that can’t be achieved
any other way.) Yield: six large or eight small servings.
Read more about digging for clams: Tips for Clam Digging.
