• 2 cups (1/2 L) shucked or steamed chowder clams, with their juice or broth (see if you can have them shucked at the fish store)
  • 1 1/2 -inch cube salt pork, diced small
  • 1 onion, finely chopped
  • 1 medium potato, peeled and diced
  • 2 cups (1/2 L) stewed peeled tomatoes or
  • chopped canned tomatoes
  • 1/4 tsp. thyme
  • Salt
  • Freshly ground black pepper


Measure the clam juice or broth from the shucked or steamed clams and add water, if necessary, to make 2 1/2 cups. Cut the clams into small pieces and set aside. Cook the salt pork slowly in a small skillet until the fat melts and the scraps are brown. Strain, set aside the scraps, and put 2 tablespoons of the fat in a large pot. Heat the fat, add the onion, and cook until limp. Stir in the potatoes and clam juice. Cover and simmer 10 minutes. Add the tomatoes and simmer 10 minutes more.Stir in the clams and thyme, and cook for another 5-10 minutes, until the clams and the potatoes are done. Add salt and pepper to taste. Serve with a few crisp pork bits in each bowl.NOTE: Clams are also available in cans and clam juice in bottles; these products will produce an acceptable chowder.

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
Manhattan Clam Chowder