Prince Edward Island Clam Chowder
A creamy chowder of chopped clams, potato, onion and salt pork simmered together and finished with milk and cream.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •large soup pot
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 18 g
- carbs
- 26 g
- protein
- 18 g
- calories
- 330
Instructions
- 1
Render the salt pork or bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the fat in the pot.
- 2
Cook the onion in the fat until soft.
- 3
Add the potatoes and clam juice or stock, bring to a boil, then simmer 15 minutes until potatoes are tender.
- 4
Stir in the milk and cream and heat gently.
- 5
Add the chopped clams and cooked pork, and warm through for 3-5 minutes without boiling hard.
- 6
Season with salt and pepper and serve hot.
Chef's tips
Add the clams near the end of cooking so they stay tender rather than turning rubbery.
Ingredient substitutions
- salt pork → smoked bacon for a similar smoky depth
Storage
Keeps 2 days in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling the chowder hard after adding clams, toughening them
- •Skipping the reserved clam juice, which carries a lot of flavour
Serving suggestions
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