Recipe by Ed Duffin
Living near the outer banks of North Carolina I've taken this indigenous recipe for clam chowder and added a northern touch, to the chagrin of the locals. All those here on the "Crystal Coast" (as this area is called) love the added touch. I hope you do also.
Top Review by *Parsley*
This was so quick and easy to put together. I think this could certainly be made on the stovetop if necessary. I usually put celery in my clam chowder, but I will admit that I didn't miss it. The texture was nice and thick, but not too thick. I used pancetta for the salt pork, but that is all that I subbed. I thought it could use just a little more flavor, though. Maybe thyme or fresh parsley? Overall, it was very good. Thanx!
- 51 ounces ocean clams (3 lbs, large can)
- 46 ounces ocean clam juice (large can)
- 1⁄2-3⁄4 lb salt pork
- 1 large white onion, chopped fine
- 2 bay leaves
- 3 -4 large potatoes, peeled and cube
- 3⁄4 teaspoon black pepper
- 3 cups half-and-half
- 4 tablespoons cornstarch
Directions See How It's Made
- In a skillet saute the salt pork(cut into cubes).
- Add chopped onions last few minutes and fry with pork.
- Put all ingredients in a 6 qt crock pot EXCEPT milk and corn starch.
- Cover and cook approximately 6-7 houirs in a slow cooker.
- During the last half hour mix cold half and half with the corn starch.
- add to crock pot slowly mixing well.
- Cook for another half hour.
- Goes well with white wine and French bread.