Clam Chowder

Bowl of Clam Chowder
Serves 10-12


  • 1 Lbs. Salt Pork or Slab Bacon, Diced 1/3 inch
  • 1/4 Cup Reserved Pork or Bacon Fat
  • 2 Cups Yellow Onion, Finely Chopped
  • 2 Cups Celery, Finely chopped
  • 2 Cups Water
  • 2 Quarts Whole Milk
  • 1 1/2 oz. 23903 Elite Major Clam Stock Base, No MSG Added 00073292239038
  • 3 Lbs. Russet Potatoes, Peeled and Diced 1/2" pcs.
  • 4 Each Bay Leaves
  • 2 Cups Heavy Cream
  • 2 Lbs. Chopped Clams
  • Salt and Pepper to taste


  1. Render Salt Pork and/or Bacon over medium heat, until crispy, but not burnt. Remove pork from pot and set aside. Leave rendered fat in pot
  2. Add onion, and celery. Cook until vegetables are softened but not browned
  3. Add water, milk, Major Clam Base, potatoes, bay Leaves, pork, salt and pepper. Bring to a gentle simmer and cook until the potatoes are tender
  4. Drain clams through a colander. Reserve the juices in a bowl under the colander
  5. Drain the soup through the colander containing the clams. Remove the bay leaves.
  6. Blend the reserved broth/milk mixture with a blender/immersion blender until emulsified. Return pot to low heat.
  7. Add the clams and potato mixture back to the pot and cook for about 10 minutes or until clams are cooked through. Do not allow mixture to boil
  8. Stir cream into chowder
  9. Adjust seasoning with salt and pepper to taste
  10. Hold on Steam Table at 160°F