Optional Tasks

Start off with Salt Pork –  Most chowders start with salt pork, we left it out of the recipe to make things easier. For an even more traditional New England chowder, do the following:

  • Before adding the butter, cut up a 1/4 lb of salt pork into 1/4 inch squares.

  • Cook the salt pork until brown and fat has been cooked out into the pot.

  • Remove the salt pork pieces from the pot while retaining the rendered fat.

After Cooking the Steamers, Reduce Clam Broth and Add it to the Chowda

  • Follow instructions How to cook Steamers (soft shell clams)

  • Reduce the remaining liquid by 1/3 -1/2 by boiling the liquid.

  • Pour reduced broth into the chowda at the step when adding the clam juice.

After Cooking the Lobster(s), shuck the lobster and retain the juice and Add it to the Chowda

  • Follow instructions How to Cook and Shuck a lobster.

  • As you shuck the lobster retain any liquid that pours out of the shell.

  • Pour liquid into the chowda at the step when adding the clam juice.

For a creamier chowda or to cut the salt taste, add 4oz of Heavy Cream

  • Add the Heavy cream at the same time as adding the half and half.