Oyster House Clam Chowder

Oyster House Clam Chowder

Time: 1 hrs 5 mins


  • 2 lbs potatoes, diced
  • 64 ounces clam juice
  • 4 lbs freshly cooked clams or 4 lbs frozen clams, diced
  • 4 ounces salt pork
  • 2 small onions, diced
  • 8 ounces butter
  • 2 ounces flour
  • 32 ounces half-and-half, scalded
  • salt
  • pepper
  • hot pepper sauce
  • Worcestershire sauce
  • oyster crackers, for garnish


  • 1 Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
  • 2 Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
  • 3 Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
  • 4 Serve with Oyster crackers.
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