• 1/4 lb. Salt pork
  • 2 or 3 cans chopped clams, reserve liquid
  • 1 med. onion, chopped
  • 2 tbsp. butter
  • 3 potatoes, diced
  • Salt & pepper to taste
  • 2 c. Milk
  • 1 1/2 c. water


Cut salt pork into small dice and render in saucepan. Reserve the cracklings. Cook onion in the fat until golden. Bring water to boil and cook potatoes till nearly tender. Add reserved clam liquid and cook 10-15 minutes. Add milk, butter, cracklings, salt & pepper; cook 2 minutes. Add clams and heat throughly. Do not cook over long or clams will be tough. Serve in soup bowls with lots of oyster crackers. Makes 8 servings.

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Submitted 6/13/05.
Source: My files
Submitted By: Ruth A. Burbage
New England Clam Chowder