Recipes > Clams > Yankee Clam Chowder

Yankee Clam Chowder

Yield: 4-6 servings


1 lb. PanaPesca Baby Clam Meat in Natural Juice

1/4 lb. salt pork, finely diced

1 medium onion, finely chopped

1 large white potato, peeled and cut into 1/2-inch dice

1/2 bay leaf

1 sprig fresh thyme

2 cups whole milk

3/4 cup heavy cream

2 tbsp. butter (or more to taste)

1 large pinch cayenne pepper

White pepper, to taste

Salt, to taste


Drain PanaPesca Baby Clam Meat in Natural Juice, reserving liquid.

Render salt pork over medium heat until meat begins to brown.

Add onion and sweat.

Add potatoes, thyme and bay leaf, stirring to distribute fat and heat evenly.

Add milk and bring to the first boil then simmer for 10 minutes, until potatoes soften slightly.

Remove bay leaf and discard.

Add clam meat, season, and simmer to heat through.

Add cream, clam liquid and butter, stir and heat through once more. Use less cream to achieve a brighter, briny flavor.

Add white pepper and cayenne pepper to taste.

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