| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 2 ounces salt pork, cut in chunks
- 3/4 pound all-purpose flour
- 3/4 pound sweet butter, plus 1/4 pound
- 4 cups chopped onion
- 1 1/2 cups chopped celery
- 1 pinch dry thyme
- 1 teaspoon celery seed
- 1 bay leaf
- 1 quart water
- 3 chef potatoes, peeled and diced
- 6 ounces clam base (recommended: Minors)
- 1 quart fresh chopped clams and their juice
- 1 quart light cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don’t stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1570 |
| Total Fat | 121 g |
| Saturated Fat | 73 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 40 g |
| Cholesterol | 401 mg |
| Sodium | 1823 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1570 |
| Total Fat | 121 g |
| Saturated Fat | 73 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 40 g |
| Cholesterol | 401 mg |
| Sodium | 1823 mg |
Reviews
This turned out very well. I will reduce the amount of flour slightly the next time I make it, but it was top notch.
I discovered Captain Parker’s clsm chowder at the Chowder Festival in Newport, Rhode Island, back in 2004. My friend and I both voted for their chowder as the winner both in 2004 and 2005, then in 2006 they were no longer to enter that recipe into the contest because they won 3 years in a row.
I have been making this recipe ever since then, and it tastes as good as the award-winning chowder!!!
I had such high hopes for this recipe ( Captain Parker’s chowder is our favorite) but it came out thicker than mashed potatoes! We couldn’t save it and had to throw it away. Perhaps the recipe should call for a lot less flour?
I just made this and it’s delicious! I cannot figure out of you are supposed to add the salt pork back in. It’s been about 15 years since I had this on the Cape, so I don’t recall if it was int there. Does anyone know the answer?
do i need to add clam base to water? package calls for 1tbsp per quart water. that would be like 12 quarts of water for 6oz of clam bass or do i just add 6oz of clam base straight into pot with out mixing with water
I am from Westport Ma and my brother Tom Angelini (chef at Captain Parkers) always bring his famous clam chowder to our yearly Fourth of July Family Reunion! All of us for generations look forward to his chowder! I moved to North Carolina and had a craving for his delicious chowder on this not August day. Sooo…..I tried this recipe. It was very close to what Tom makes, delicious, creamy, the best I’ve ever had, but can’t help to feel my brother is holding back a secret ingredient!!! Thanks Tom for a taste of home!!
By far the best chowder (if you like a thick, creamy chowder)!! Those on here bashing it’s consistency, go to Rhode Island where the base is more of a broth. Captain Parker’s is 5 star!! Can’t wait to try this recipe!
I have been making this chowder for a few years now. Its thick and has just the right seasonings. I substitute half the clams with fresh baby scallops. This recipe makes a BIG batch, so I like to cook it on Sunday morning and then my family eats on it through the week. I read some of the reviews saying it’s horrible. I’m from Cali, and have never been to RI, so maybe it’s the different style of chowder, but we love it! I want my chowder thick so that you can dip the bread bowl in it as you eat.
Roux was concrete.
We live in West Yarmouth and eat at Captain Parkers every week. We take all our company there. Everyone goes wild over their chowder….can’t eat enough! It’s addicting! Side note….their prime rib melts in your mouth and is priced very reasonably. It’s ALWAYS packed but well worth the noise to have the food. Great atmosphere too. Love it. (I do wish they would have a happy hour deal on raw oysters).