Clam and Corn Chowder

By Yankee Magazine

Sep 18 2007

This Clam and Corn Chowder recipe combines two New England favorites in one bubbling pot.


Serves 4


1/4 pound salt pork, diced
2 onions, peeled and chopped
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 cup clam stock
1 cup cooked corn, canned or fresh
2 cups milk
1 cup cream
2 cups minced clams
Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions and celery in fat until tender. Add potatoes and stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer, uncovered, 10 minutes. Do not boil. Add clams and heat through. Season with salt and pepper. If desired, garnish with reserved salt pork.