New England Clam Chowder

Preparation info

  • Yield:

    3 qt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
1 qt



  1. Drain the clams, reserving the juice. If you are using fresh clams, chop them, being sure to save all the juice.
  2. Combine the juice and water in a saucepan. Bring to a boil.
  3. Remove from the heat and keep the liquid hot for step 7.
  4. In a heavy saucepot or stockpot, render the salt pork over medium heat.
  5. Add the oni