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New England Clam Chowder with Salt Pork Belly

This clam chowder is comforting and delicious, and made even better with the addition of pork belly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Calories: 575 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 oz. salt pork belly ¼” diced
  • 1 large white onion ¼” diced
  • 6 large white potatoes peeled and ½” diced, cover with fresh water
  • 2 dozen quahogs or chowder clams or 2 10-oz. cans whole baby clams in juice
  • 1 qt. water or 1 qt. low sodium chicken broth
  • ½ tsp. fresh chopped thyme or marjoram
  • salt and freshly cracked black pepper to taste

Instructions

    Cup of Yum
  1. Wash the clams to remove any sand or grit. Place them in a large steamer pot with one quart of water under the steamer basket. Steam the clams over high heat until they have just opened. Remove the clams as they open and place them in a bowl, making sure to dump all of the liquid from the shell before removing them. Once all of the clams have opened, turn the heat off and strain the liquid from the bottom of the steamer into a clean bowl.
  2. Remove the clams from their shells, leaving the adductor muscles attached to the shell. These are very tough in large clams and aren’t fun to chew. Discard the shells and strain the liquid remaining in the bowl, adding it to the liquid from the steamer. Coarsely chop the clam meat into ½” pieces and set them aside in a clean bowl.
  3. If using canned clams, drain them, reserving the juice. Set aside.
  4. Use a 12-quart enameled cast iron pot or Dutch oven to make the chowder. Place the pot over medium heat and add the salt pork and onions. Stir for several minutes, until fat begins to render and the onions are soft and just beginning to brown.
  5. Remove the potatoes from the water and add them to your pot, stirring them into the salt pork and onion mixture. Fry for two to three minutes. Add herbs and salt the potatoes lightly. The pork is salty but it helps to season the potatoes now so they absorb the flavor.
  6. Add the reserved clam broth (or the reserved clam juice from draining both cans of clams, plus 1 quart chicken broth) to cover everything by 2 inches. Bring the chowder to a boil and turn down to a simmer. When the potatoes are just tender, add the chopped clams and season generously with freshly ground black pepper. Turn the heat up to high until it returns to a boil, then remove it from the heat and serve.
  7. Serve boiling hot in a mug with oyster crackers.

Notes

  • Adapted from Stephen Gerike of the National Pork Board.

Nutrition Information

Serving 1 Calories 575kcal (29%) Carbohydrates 81g (27%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 19mg (6%) Sodium 1546mg (64%) Fiber 9g (36%) Sugar 4g (8%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 575

% Daily Value*

Serving 1
Calories 575kcal 29%
Carbohydrates 81g 27%
Protein 22g 44%
Fat 19g 29%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 19mg 6%
Sodium 1546mg 64%
Fiber 9g 36%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.