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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Southern Clam Chowder

Serves 6 · 60 minutes

Allergens named in the ingredients: Milk, Molluscs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 quart clams, canned or fresh
  • 1 quart rich milk, scalded
  • ¼ pound salt pork
  • Salt to taste
  • Pepper to taste
  • 1 quart diced potatoes
  • Butter, if desired
  • 1 onion, diced or chopped

Method

  1. Remove black parts from clams, saving the liquor.
  2. Cut pork into small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Discard fat.
  3. Add potatoes and onion, with just enough hot water to be seen through the potatoes.
  4. Cook over low heat-just simmer-until done.
  5. When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. Longer cooking will make the clams tough.
  6. Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. If seasonings are added before hot milk, the chowder may curdle.
  7. Serve hot. May add butter to each bowl for extra taste.