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This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Source: Martha Stewart Living, December 2000
Yield

Ingredients

Directions

Cook's Notes

Chef Jasper White freezes the salt pork before preparing the chowder, making it easier to cut.

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  • chavonjameel
    10 NOV, 2017
    Oh my word, Delicious! This recipe is my first take on clam chowder and after a review of about 10 on the internet, I went with this one because of all the fresh ingredients. You can't go wrong with fresh herbs and fresh clams. I have always loved clam chowder and knew that I'd pretty much only eat good chowder at top-of-the-line restaurants. Then I thought, just make it myself. The cooking experience of it was cool--I felt like an authentic, sophisticated chef preparing a master recipe. It was full of flavor! Jasper and Martha, thank you so much for sharing a pot of happiness!
    Reply
  • MS12328933
    22 MAY, 2015
    I grew up an live in New England and this is, by far, the best chowder recipe I have ever made and eaten. It is not a super thick soup, which is the way chowder should be. I start with live quahogs, but if you can't get them, use fresh or canned. It will make a difference but it will still be good. If you can't get salt pork, use a less smoky bacon.
    Reply
  • GinnyHBT
    21 OCT, 2011
    I've been using this recipe for over 10 years -- it's the best! It's tried and true --- worth the effort (and calories!) - I use bacon if I don't have the salt pork and dried thyme works well too -
    Reply

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