Fundy Clam Chowder
A creamy potato and clam chowder built on a base of salt pork and onion, made with clams from the Bay of Fundy's tidal flats.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18 g
- carbs
- 26 g
- protein
- 18 g
- calories
- 340
Instructions
- 1
Render the salt pork in the pot over medium heat until crisp, then remove and set aside, leaving the fat behind.
- 2
Cook the onion in the fat until soft.
- 3
Add the potatoes and clam juice or stock, and simmer until the potatoes are just tender, about 15 minutes.
- 4
Stir in the milk and cream and heat gently without boiling.
- 5
Add the chopped clams and simmer for 3-4 minutes, just until they are warmed through and firm.
- 6
Season with salt and pepper, stir in the reserved crisp pork bits and butter, and serve hot.
Chef's tips
Add the clams at the very end and keep the heat low — overcooked clams turn rubbery quickly.
Ingredient substitutions
- salt pork → bacon for a smokier flavour
Storage
Keeps refrigerated up to 2 days.
Reheating
Reheat gently over low heat, stirring often, without boiling.
Common mistakes to avoid
- •Boiling the chowder once dairy is added, which can curdle it
- •Overcooking the clams
Serving suggestions
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