Ingredients Jump to Instructions ↓

  1. 3 ounces salt pork , finely diced

  2. 1 1/2 cups small diced yellow onion

  3. 6 cups small diced baking potatoes , like russets

  4. 2 cups milk

  5. 1 (6 1/2 ounce) can clams, drained, juice reserved

  6. 12 Little Neck clams Kosher salt and freshly ground pepper Chopped fresh parsley , for garnish Sour cream , for garnish Grape tomatoes , halved, for garnish

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder . Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.


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