Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 large servings
Level:
Intermediate

Ingredients

  • 3 ounces salt pork, finely diced
  • 1 1/2 cups small diced yellow onion
  • 6 cups small diced baking potatoes, like russets
  • 2 cups milk
  • 1 (6.5 ounce) can clams, drained, juice reserved
  • 12 Little Neck clams
  • Kosher salt and freshly ground pepper
  • Chopped fresh parsley, for garnish
  • Sour cream, for garnish
  • Grape tomatoes, halved, for garnish

Directions

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Oyster Chowder

Recipe courtesy of Chuck Hughes

Corn Chowder with Smoked Sausage

Recipe courtesy of Hillshire Farm

Iggy's Clam Cakes

Recipe courtesy of Iggy's Doughboys

New Haven-Style White Clam Pizza

Recipe courtesy of Young Sun Huh

Tournant's Clam, Chorizo and White Bean Stew

Recipe courtesy of Tournant

Portuguese Chicken with Chorizo and Clams

Recipe courtesy of Chuck Hughes

Clam Chowder

Recipe courtesy of Tyler Florence

Clam Chowder

Recipe courtesy of Foster's Clambakes and Catering

On TV

Trending Videos

So Much Pretty Food Here