Clam Chowder - Soup Recipes, History, Trivia

Clam Chowder - History of the Dish

Chowder Recipes

• New England Clam Chowder

  Printable version of recipe

  This delicious version is adapted from Mike Roy's Crock Cookery.
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  1/4 pound salt pork, diced
  2 leeks (white part only) or 1 large onion, diced
  6 potatoes, diced in 1/4 inch squares
  2 Tbsp. green pepper, chopped
  1 clove garlic, minced
  1 quart chicken stock
  1 tsp worcestershire sauce
  2 6.5oz. cans chopped clams
  2 cups half-and-half
  A few drops of Tabasco
  Paprika
  Salt and pepper to taste
  
  Saute salt pork in a skillet until lightly browned. Stir in leeks or onions, cooking until transparent. Combine in crock cooker with remaining ingredients, except for clams, half-and-half, and paprika. Cover; cook on low 6-8 hours. Increase heat to high; add clams and half-and-half. Cook only until very hot, not boiling - about 15-20 minutes. Serve garnished with a sprinkling of paprika.
  
  

• Manhattan Clam Chowder

  Printable version of recipe

  Another slow cooker version; this super easy one from the Fix-It and Forget-It Cookbook
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  1/4 pound salt pork or bacon, diced and fried
  1 large onion, chopped
  3 medium potatoes, cubed
  2 carrots, thinly sliced
  1 Tbsp. dried parsley flakes
  1 28oz. can tomatoes
  3 6.5 oz cans chopped clams, with liquid
  1 bay leaf
  1.5 tsp. dried crushed thyme
  2 whole peppercorns
  1/2 tsp. salt
  
  Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours.