Recipes // Soups // Survival Chowder

Survival Chowder

By Chef Ben Sargent
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8 -10 
  • 20 lbs quahog clams, or a combination of quahogs, steamers, and razor clams
  • ¼ cup dry white wine
  • 2 bay leaves
  • ½ tsp black peppercorns
  • ¼ lb salt pork, skin removed, cut into ¼” dice
  • ¼ lb bacon, cut into 1” dice
  • 2 tbsp olive oil
  • 3 lbs medium Yukon Gold potatoes, partially peeled and quartered
  • 2 large sweet onions, cut into 1” dice
  • 4 tbsp (½ stick) unsalted butter, plus more for serving
  • 1 tsp fresh thyme leaves
  • 6 cups heavy cream
  • 2 tbsp chopped fresh dill
  • Salt and freshly ground black pepper
  • Tarragon for garnish
  • Worcestershire Sauce
  1. Cook bacon on low or salt pork down to cracklings in a small pan. Remove bacon and set aside.
  2. Chop onions and potatoes into chunks of roughly the same side. Next brown potatoes in bacon fat for about 5 minutes then add onion, sauté the onions until brown, about 5 minutes. Add a little olive oil if necessary. Season with thyme and pepper.
  3. Put clams into another pot in a few inches of water and steam until clams open.
  4. Use clam stock from the bottom of pot and pour over the onions and potatoes to cover them. Let cook until the potatoes begin to soften. Remove the clams from their shells, chop them into chunks, and place to the side.
  5. Add cream and begin to thicken using spoon to mash a few of the softened potatoes against the side of the pot. Season then add a few drops of Worcestershire sauce and dill. Add the clams and let the chowder set. Serve and add cracklings to top.
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