Prep 7 hrs
Cook 0 mins
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.
- 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
- 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.
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!
WOW!! I was NOT expecting this to be as good as it was! This was such an easy recipe! I had to change a few things as I didn't have exact ingredients, but it was close. I didn't half and half, I substituted evaporated skim milk (I never use half and half.....) and I left out the clam juice (I didn't have any) used water instead. I did add about 1 tsp salt in the end. My family loved it! me too!! Thanks for this easy recipe! Will definitely be making again!!
I was looking for a very creamy chowder recipe. I thought I'd try this one. For one thing the recipe was not complete or incorrect. It said 1/2-3/4 ounce salt pork. I t should have been lbs not ounces. This is probably a no- brainer, but it didn't say to drain the salt pork/onion mixture before adding it to the crock pot. I didn't and it's very greasy. It didn't say what size to use, and it's a 6 qt crock pot. It said 6-7 hours and my 6 qt crock pot took 4.5 hours. The taste is ok. I did add more salt, but the texture again is too liquidy for what I'm looking for. I'd like to try another recipe, unless someone has suggestions for how to make this one better. **adjusting my review. The next day the chowder was not as greasy, so probably you weren't supposed to drain the salt pork, which I didn't. Also, the next day the flavor was much better. I did thicken it more because I was looking for something very thick. Instead of 4T cornstarch, I ended up with a total of 3/4 c. cornstarch (that I made into a slurry and added...I did it a little at a time, but ended up with 3/4 c total). It sounded crazy to me, but it was the thickness I really wanted. The other thing is that I'm not used to salt pork, and I think I got some that was mostly fat. It ended up being a slimy texture in the chowder. Overall, I'm trying this recipe again because in the end, I really did like the flavor.