Down East Clam Chowder

  • Yield: Approximately 6 servings


  • 4 ounces salt pork or bacon slices (about 4 slices)
  • 1 pint clams (roughly chopped) in their juices
  • 3 cups chopped yellow onion
  • 6 cups potatoes, peeled and cut into approximately 1 inch cubes
  • 1/2 teaspoon Old Bay Seasoning
  • Pepper, to taste
  • 2 tablespoons butter
  • Optional: fresh chopped parsley for garnish


  1. In a large saucepan or soup pot, fry bacon over medium to medium-high heat until browned. Add onion and butter. Cook onions until translucent, about 3 minutes.
  2. Add remaining ingredients and bring to a simmer. Cover and simmer for approximately 2 hours, or until clams and potatoes are tender. Top wish fresh chopped parsley, if desired.