New England Clam Chowder with Salt Pork Belly

October 28, 2014

This recipe is a really good New England Clam Chowder with Salt Pork Belly. Its one of my favorites as a child and always enjoy making it and of course eating it.

4 oz. salt pork belly, ¼” diced
1 large white onion, ¼” diced
6 large white potatoes, peeled and ½” diced, cover with fresh water
2 dozen quahogs or chowder clams (or 2 10-oz. cans whole baby clams in juice)
1 qt. water (or 1 qt. low sodium chicken broth)
½ tsp. fresh chopped thyme or marjoram
Salt and freshly cracked black pepper, to taste

Wash the clams to remove any sand or grit. Place them in a large steamer pot with one quart of water under the steamer basket. Steam the clams over high heat until they have just opened. Remove the clams as...
See the full directions on my site

Nutritions

Calories
273

Sodium
1179mg
49% DV

Fat
26g
40% DV

Protein
10g
20% DV

Carbs
21g
7% DV

Fiber
5g
20% DV