New England Clam Chowder


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This classic clam chowder doesn’t use flour for thickening. Watch the potatoes carefully so they don’t overcook. –Publick House, Sturbridge, Massachusetts


1/4 pound salt pork
1 large onion, finely diced
3 medium-sized potatoes, peeled and cubed
1-1/2 cups water
1 quart chopped clams
3 cups light cream
1/8 pound butter (1/2 stick)
Salt and pepper to taste


Cut salt pork into small dice and render in saucepan. Reserve the cracklings. Use fat to cook onion until golden. In 2-quart pan cook potatoes in water for ten minutes. Drain liquid from potatoes into 4-quart pan, add clams, and cook for 25 minutes. Then add light cream, cracklings, potatoes, onion, butter, and salt and pepper to taste. Serve in soup bowls with Dot crackers.

Cooking & Recipes


Serves 8

Preparation Method

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