Down East Clam Chowder
Down East Clam Chowder is a simple, authentic New England classic that lets fresh clams shine. Traditionally enjoyed along the Maine coast, this chowder skips heavy thickeners in favor of tender potatoes, briny clam broth, and creamy milk for a clean, comforting flavor. While nothing beats clams dug straight from a quiet bay, fresh local clams work beautifully in this timeless recipe.
- Servings: 4
Source: Almanac.com
Ingredients
- dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their bro
- pound cubed salt pork or 6 slices bacon
- onion, coarsely chopped
- medium potatoes, peeled and cut into 1/2-inch cubes
- milk
- half-and-half or evaporated milk
- tablespoons unsalted butter
- salt
- freshly ground pepper