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Clam Chowder - Printable Version

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Clam Chowder - piano226 - 02-07-2006

Can somebody share a recipe for a good clam chowder.

Thanks in advance.

Re: Clam Chowder - Old Bay - 02-07-2006

Manhatten or New England?

Re: Clam Chowder - piano226 - 02-07-2006

New England please
Thank you

Re: Clam Chowder - Old Bay - 02-08-2006

1/2 lb salt pork, minced
2 lg onions, chopped
1 cup water
6 cups potatoes, peeled, diced
2 lbs minced clams (or 4 cans)
1 cup whole milk
2 pints half & half
1 cup heavy cream
2 tbls flour mixed with very little milk (Wondra)
1 Tbls fresh thyme minced or 1 tsp dried, salt & pepper to taste. In a heavy pot Fry pork until crisp and all fat has been released. Do not burn. Remove pork and reserve. Add onions and saute until golden. Add water and any liquid from claims to onions. Add potatoes and cook until tender. Add a little more water if needed. Add milk, half & half, clams, heavy cream, salt, pepper & thyme. Stir in flour. Simmer 20 minutes and serve with pork crumbled on top.

Re: Clam Chowder - piano226 - 02-08-2006

TY very very much...i will try it over the weekend.

Re: Clam Chowder - Japher - 03-01-2006

I would be interested to hear how it turned out

I have been working on a Chowder for sometime and find that balancing the oyster flavor with the thickness I desire difficult. I have been using oyster crackers crushed up to help thicken and like how red potatos disolve and soften. I also add celery.

Also, I prefer bacon over the salt pork.

The rest is about the same

Re: Clam Chowder - piano226 - 03-01-2006


I used bacon instead of salted pork. We really liked this chowder. Try it and tell us what you think.

Re: Clam Chowder - Old Bay - 03-02-2006

My original recipe was too thick and my wife's was too thin--the one I posted is a combination that we find perfect for our taste. Let us know how yours turns out.