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Mariner's Menu

Downeast Clam Chowder


  • 1 quart coarsely chopped chowder clams
  • ¼ pound salt pork, sliced
  • 1 quart water
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups diced potatoes
  • 1 cup instant potato flakes for thickening, optional

In a large saucepan, fry pork over medium heat until crisp. Remove pork and discard. Add clams, water, onion, salt and pepper to pan. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 ½ hours. Add potatoes and onion, and cook until potatoes are done, about 20 minutes. Add potato flakes and simmer until thickened, about 5 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


The shells of the hard clam, Mercenaria mercenaria, were ground up and used by Algonquin tribes to make beaded necklaces used as wampum. Look for the violet-purple interior portion of the shell the next time you are at the beach!

Erika Young, Coastal and Marine Education Specialist