Chesapeake Bay Baked Clam Chowder Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 2 dozen shucked soft shell clams with liquor, coarsely chopped
  • 1/4 pound salt pork, minced
  • 3 large potatoes, coarsely chopped
  • 1 medium-large onion, finely chopped
  • 2 to 4 ears corn, freshly cut from cob, about 1 1/2 to 2 cups
  • 2 cups crushed soda crackers, divided
  • 1 teaspoon salt
  • Sprinkling of freshly ground black pepper
  • 2 to 3 cups milk
  • Paprika
How to cook Chesapeake Bay Baked Clam Chowder:
  • Preheat oven to 350°F (180°C).
  • Arrange salt pork, potatoes, onion, corn, clams with liquor, and 1 cup crushed soda crackers in alternate layers in an ovenproof casserole. Season with salt and pepper.
  • Pour milk over all. Add more milk if necessary, so that liquid is approximately 1-inch above the vegetables. Sprinkle 1 cup crushed soda crackers over top of casserole. Dust with paprika.
  • Bake clam chowder for approximately 1 hour until potatoes are tender and most of the liquid has been absorbed.

Note:

The Chesapeake Bay Baked Clam Chowder recipe easy to prepare and so good!


This recipe for Chesapeake Bay Baked Clam Chowder serves/makes: 4 - 6

The Chesapeake Bay Baked Clam Chowder recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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