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

Main Ingredient: Clams
Preparation Method: Soup/Stew
Cuisine: American