I’m sure all clam chowder lover’s have eaten chowder that’s 80% potato & 20% clams! This recipe has won first place three times in a Chowder Challenge contest in CT. It is “tweaked” from the original recipe from Boston’s Union Oyster House. I hesitated to give it out, but it’s so good I just had to share it.   Eight (6½ oz. Cans) […]

I’m sure all clam chowder lover’s have eaten chowder that’s 80% potato & 20% clams! This recipe has won first place three times in a Chowder Challenge contest in CT. It is “tweaked” from the original recipe from Boston’s Union Oyster House. I hesitated to give it out, but it’s so good I just had to share it.  

Eight (6½ oz. Cans) Chopped Clams with Juice**
1 qt. Clam Juice**
1# Potatoes, peeled & diced
4 oz. Salt Pork, skin removed & diced
1 medium Onion, diced
2 Ribs Celery, minced
½ c. (1 stick) Butter
¼ c. Flour
2 c. Half & Half, warmed
Fresh Ground Black Pepper to taste
Mini Bread Bowls, optional

**Drain the clams putting the juice into a soup pot.
Put the clams into a bowl & set aside.
Add the potatoes to the juice & cook to just fork tender.
Immediately remove from heat.
WHILE POTOATOES ARE COOKING:
Render the salt pork in a saute pan.
Remove any of the salt pork solids and add the celery & onion.
Cook until onions are translucent & celery is soft.
Add the butter & melt.
Add the flour and cook until slightly colored & thick.
Bring the potatoes & juice back up to a boil.
Add the roux.
Thicken & bring to a full rolling boil.
Add the previously warmed half & half.
Add clams.
Season to taste with pepper.
Serve in a bread bowl if desired.