Saturday, January 16, 2010


Coastal Georgia Clam Chowder

The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina too. Guaranteed to warm you up.

Yield: 4 to 6 servings

4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
1/4 pound cubed salt pork or 6 slices bacon
1 onion, coarsely chopped
6 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
2 cups half-and-half or evaporated milk
6 tablespoons (3/4 stick) unsalted butter
freshly ground pepper

Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.
Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted.
(Do not boil or clams will be tough.) Season with salt and pepper.

Now for Dessert, Barbara's Wonderful Apple Pie, It tastes as good as it looks too.


Rhonda said...

This looks really yummy!

While thinking about this recipe, I remember my mom making me oyster soup once in awhile, but it was rare occasions. Do you ever make that?

Barbara said...

No I don't make Oyster soup, I do not care for Oysters, now I like the New England Clam Chowder, thank you for posting here, have a very blessed day.