Nova Scotia Clam Chowder
A New England-style cream chowder made with fresh dug clams, salt pork, onion and potatoes.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 20 g
- carbs
- 30 g
- protein
- 18 g
- calories
- 370
Instructions
- 1
Render the salt pork or bacon in a large pot over medium heat until crisp, then remove and set aside.
- 2
Add the onion to the fat in the pot and cook until soft.
- 3
Add the potatoes and the clam juice mixed with water, and simmer 12-15 minutes until the potatoes are tender.
- 4
Stir in the milk, cream and butter and warm through gently.
- 5
Add the chopped clams and simmer 3-4 minutes, just until heated through; do not overcook.
- 6
Season with salt and pepper, top with the reserved pork and parsley, and serve hot.
Chef's tips
Add the clams at the very end and only warm them through, since overcooked clams turn rubbery quickly.
Ingredient substitutions
- fresh clams → canned baby clams with their juice
- heavy cream → evaporated milk for a lighter chowder
Storage
Refrigerate in a covered container for up to 2 days.
Reheating
Reheat gently over low heat without letting it boil hard.
Common mistakes to avoid
- •Overcooking the clams until tough
- •Using only water instead of reserved clam juice, which loses flavour
Serving suggestions
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