From the family collection
Murrell's Inlet Clam Chowder
A Lowcountry clam chowder from Murrells Inlet.
Download recipe PDFWhat you need
Serves 6-8
- ¼ lb salt pork, finely chopped
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 cups chopped clams
- 1 cup clam juice
- 2 cups finely diced potatoes
- 2-3 cups water
- Salt and pepper to taste
- 1 cup half and half
How to make it
- Brown the salt pork in a Dutch oven, then remove it.
- Sauté the onion and celery in the drippings until transparent.
- Add the clams and cook 10 minutes.
- Return the pork along with the clam juice; simmer 1 hour.
- Add the potatoes and water; simmer 45 minutes.
- Season with salt and pepper, then stir in the half and half and heat through — careful not to boil.
