4 - 6
How to cook Chesapeake Bay Baked Clam Chowder
- 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
- 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.
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
Preparation Method: Soup/Stew