The World’s Best Clam Chowder Recipe

Great Grampa Scott’s “Best Clam Chowder Recipe in the World” Recipe

Our family motto has been, “If we didn’t make it, it ain’t clam chowder.” No cream, no veggies, no tomato sauce, no additives or frills, no nothing. Clam chowder is clams, milk, potatoes, onions with some butter and salt amd ,aybe pork fat or bacon. End of story. The ritual is as important as the ingredients. If you can’t dig your own little-necks, find someone who can. Set aside a day and feast for a week. Life is too short for chowder in a can. –JDR

1. Wash clam exterior shells vigorously to remove outside grit. You may want to let clams sit in seawater ovenight in corn meal to work out inner grit.
2. Steam 4-6 pounds of freshly dug New England clams in an 1-2 inches of water in large container. SAVE clam broth!
3. Remove clams right after they open. Remove clams from shells and clean skin from “necks.”
4. Grind large clams, save any liquid. Keep smaller tender clams whole.
5. Add water, if needed, to clam juice to make one quart. Boil 1 quart of diced potatoes in clam juice until potatoes are nearly done.
6. Dice 3 slices of fat salt pork (or use bacon). Fry until crispy. Remove bacon.
7. Cut 3 medium-sized onions into pieces and fry in pork (or bacon) fat.
8. Add entire contents of pan with pork and onions to mixture of potatoes and clam juice. Add ground and whole clams. Cook until tender.
9. When ready, add 1 quart milk, cook to a boil, and instantly remove from heat. Reduce the heat to a simmer.
10. Add small pat of butter if you like to top of bowl. Salt and pepper to taste, but remember the best sea salt flavor comes from the clams.
    

Serve right away or any time. Warmed up next day tastes even better. Quahog alternative: Follow same process with 2 dozen quahogs, but forget soaking and grind all meat.

(c) J. Dennis Robinson and the Scott/Robinson Family on SeacoastHistory.com