Wayne Gisslen

New England Clam Chowder

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 onions and cook slowly

Per serving: Calories, 300; Protein, 16 g; Fat, 17 g (52% cal.); Cholesterol, 65 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 350 mg.