Maine Clam Chowder
User Reviews
4.9
Maine Clam Chowder
Description
This chowder begins by gently frying diced salt pork and onions until translucent, providing a savory base. Potatoes are added along with clam juice and water to cook until tender. Chopped clams are incorporated towards the end of cooking, and the pot is cooled before blending in evaporated and whole milk to create a creamy consistency.
The chowder is warmed gently to avoid curdling and seasoned simply with black pepper. Its taste is focused on clam and potato flavors with no added herbs, following traditional Maine preparation. Serving it with cornbread or johnnycake and salad makes a classic accompaniment.
To prevent curdling, an alternative is replacing whole milk with additional clam broth and adding heavy cream. Using different clams may be necessary depending on availability; quahogs are preferred, but gaper clams or canned clams work as substitutes.
Ingredients
- 2 tablespoons butter
- 1/4 pound salt pork minced, or bacon
- 1 onion about 1 1/2 to 2 cups, chopped, large
- 2 pounds potato about 3 to 4 cups, peeled and diced
- 1 quart clam juice
- 1 pound clams about 1 pint, chopped
- evaporated milk do not use lowfat milk, 12-ounce can
- 3 cups milk whole
- black pepper to taste
Instructions
- In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
- When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
- Once the chowder base is pretty cool (below 100°F), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.
Notes
- Use only black pepper for seasoning; avoid other herbs or spices.
- Quahog clams are traditional; gaper or canned clams may be substituted.
- Serve with Yankee cornbread (johnnycake) and a salad for a traditional meal.
- To prevent curdling, replace whole milk with clam broth and add heavy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 925mg | 39% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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