Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

October 17, 2010

New England Style Clam Chowder

What do you do when the cow is producing an abundance of milk?     Make chowda!

 I originally learned to make chowder from my handy dandy OLD "Joy of Cooking" book.  I haven't checked it in a while, I don't know how closely I follow the recipe anymore.

Homegrown Bacon or Salt Pork
Coconut Oil
Unrefined Sea Salt
Fresh, whole milk
Pepper (optional)

A friend of mine used to raise a couple pigs a year on clabbered milk and we would trade for grass fed beef.  We have a stash we are hoarding in the freezer....but when the bacon is gone, it's gone, as I won't eat commercial pork if I can help it.  We do enjoy the good stuff while we've got it though.

Cut the bacon into "bite size" pieces.  I usually just tear it up by hand by twisting the slices as a group.  Crisp the bacon in the coconut oil, then add diced potatoes.  I like to use the juice from the clams to cook the potatoes in.  The liquid doesn't have to cover the potatoes if you cook with a lid.  Cook until tender.  Add the clams, salt and gelatin and stir.  We use at least a TBS of gelatin per 1/4 lb of bacon.  Turn the burner off and add milk right before serving.  Correct the salt and add pepper if using.

We are big fans of leftover chowder, so this batch was about a cup of oil, 1 lb + of bacon, a half a pan of potatoes,  a 28 oz can of clams, 5-6 TBS gelatin, 2 handfuls of course salt, 1/2 gallon of milk from a few nights ago and I just peppered my individual bowl of chowder.

Hearth and Soul Hop 
Simple Lives Thursday 
Whole Foods for the Holidays


  1. How absolutely delicious!! I love New England Clam Chowdah! I feel the same way you do about bacon and pork in general - I need a good source! Thanks so much for sharing this with us at the Hearth and Soul Hop!

  2. Hi Jen jenny! My husband will be over shortly to steal the chowder from your home! He is a new england boy and LOVES any kind of chowder, but especially the cream based versions. I also love that you barter for the "good stuff". I never heard to use coconut oil to crisp up the bacon more, I will try this next time. We also adore pastured pork uncured bacon in just about anything! Thanks for sharing with us on the hearth and soul hop this week! You lucky girl to have your own cow-we have a great milk club that provides us with Amish Jersey raw milk, but having your own must be heaven! All the best. Alex@amoderatelife

  3. Chowder is always such a good soup for cooler nights. My family always enjoyed leftover chowder too so we made sure to make plenty.