Maine-Style Clam Chowder

Name: Maine-Style Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Maine
Ingredients: 2 cup clams; 4 oz salt pork; 1 piece Onion; 3 piece Potato; 2 cup Milk; 1 cup Heavy cream; 2 tbsp Butter; Salt; Black pepper

A creamy New England chowder built on Maine clams, salt pork, and potatoes, simmered gently to keep the broth silky.

🇺🇸United States· Maine

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 380 kcal

Equipment

•Heavy-bottomed pot

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 22
carbs: 28
protein: 16
calories: 380

Instructions

1
Cook the diced salt pork in a heavy pot over medium heat until crisp.
2
Add the onion and cook until softened.
3
Add the diced potatoes and reserved clam juice. Pour in enough water to cover the potatoes.
4
Simmer until the potatoes are tender, about 15 minutes.
5
Stir in the milk and butter. Heat gently without letting the liquid boil.
6
Add the chopped clams. Cook just until warmed through, 2-3 minutes.
7
Stir in the heavy cream and season with salt and pepper. Heat through gently on low heat.
8
Serve hot with oyster crackers.

Chef's tips

Cook the salt pork slowly so it melts down without burning. Add the cream at the end over low heat so the soup does not curdle.

Storage

Refrigerate up to 3 days in an airtight container.

Reheating

Reheat gently over low heat, stirring often; do not boil.

Common mistakes to avoid

•Boiling the chowder (rich seafood soup) after adding the cream, which makes it separate
•Throwing out the clam juice, which removes rich seafood flavor