Down East Chowder Recipe

Down East Chowder picture


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Main IngredientInterest Group


 Salt pork1⁄4 Pound, diced
 Chopped onions1 Cup (16 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Potatoes6 Small, peeled, cubed
 Salt1 Teaspoon
 White pepper1⁄4 Teaspoon
 Chicken stock1 Cup (16 tbs)
 Baby clams10 Ounce (Two 5 Ounce, 142 Gram Each Cans)
 Cod fillets/Haddock1⁄2 Pound
 Milk3 Cup (48 tbs)
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 626 Calories from Fat 281

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 130 mg

Sodium 1415.1 mg59%

Total Carbohydrates 57 g18.9%

Dietary Fiber 5.8 g23.2%

Sugars 13.5 g

Protein 35 g69.5%

Vitamin A 18% Vitamin C 91.6%

Calcium 33.1% Iron 98.7%

*Based on a 2000 Calorie diet


In heavy saucepan over medium heat, slowly fry pork until crisp and golden brown.
With slotted spoon, remove pork and set aside.
To fat in saucepan, add onions and celery; cook until softened.
Add potatoes, salt, pepper and stock.
Drain clams and reserve juice; set clams aside.
Stir reserved clam juice into saucepan.
Cover and simmer for about 20 minutes or until potatoes are tender.
Cut fish into 2-inch (5 cm) squares; add to soup along with clams.
Cover and simmer for about 5 minutes or until fish flakes easily with fork.
Taste and add more salt and pepper, if necessary.
(Soup can be prepared to this point, covered and refrigerated.) Just before serving, stir in milk and heat only to simmer.
Do not boil Ladle into soup bowls or mugs and sprinkle with fried pork and barsley.