Total Time
50mins
Prep 20 mins
Cook 30 mins

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Ingredients Nutrition

Directions

  1. Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
  2. Heat the clam juice in a large saucepan on medium heat.
  3. In separate pan put the butter and onions and sauté till translucent.
  4. Add the flour and whisk continuously for 5 minutes.
  5. Add to the clam juice slowly whisking all the while so there will be no lumps.
  6. Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
  7. Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
  8. When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
  9. Make this a day ahead for flavor.
  10. NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.