Remove steamed clams from shell, chop, and add to pot.
While potatoes are cooking, steam the clams in a separate pot bring the reserved clam juice to a boil.
Add clams and cover.
Steam until all clams are open.
Remove the clams as they open and transfer to a bowl.
Add the juices to the pot with the chowder.
Adjust seasonings.
In a heavy sauce pan render the salt pork until crisp.
Remove pieces, and add onion.
Cook until tender.
Add the potatoes, mix once.
Raise the temperature to a gentle boil, stirring constantly.
When at a boil reduce temperature and simmer until potatoes are fork tender.
Originally Submitted
8/5/2011
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