Yield
about 2 1/2 quarts

How to Make It

Step 1

Cook salt pork in a large Dutch oven over medium heat until crisp. Remove salt pork and discard; add onion to drippings in Dutch oven, and sauté until tender.

Step 2

Add potatoes, tomatoes, red pepper, and water. Place allspice and cloves in a small cheesecloth bag. Tie securely, and place spice bag in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

Step 3

Soak biscuits in milk until all liquid is absorbed; add toast and clams to Dutch oven, stirring well to break up toast. Simmer an additional 15 minutes.

Step 4

Remove spice bag and discard; season chowder with salt and pepper.

Step 5

Ladle chowder into individual serving bowls; serve warm.

Oxmoor House Homestyle Recipes

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