Poquoson Clam Chowder


"A "clear" clam chowder unadulterated by heavy cream, milk, or tomatoes. Cooked slowly, it is, by far, the best you'll ever taste. Serve it up with some crusty peasant bread or some sweet potato biscuits and some crab cakes... Mmmm Mmmm... Seventh Heaven!"
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3.25 h 0 servings yields 6 servings
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Original recipe yields 0 servings



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  1. In a 4 qt pot, slowly heat the bacon or salt pork. Add the onions and the garlic and saute until transparent. Add the diced carrots, and continue until slightly caramelized. Add both cans of the clams WITH the juice. (Or do the same with the freshly shucked clams.) Add the 3 quarts of ice water, Bring to a boil, then reduce to a simmer. Add the remaining ingredients except the parsley. Simmer with the lid ON until potatoes are tender and crumbling, and liquid is reduced by half. Before serving, remove two cups of soup, mash the ingredients while in the measuring cup, and then place back in the pot. Add the parsley, stir and serve in big deep bowls!
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