Clam Chowder For Canning

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Servings: 10 Difficulty: Advanced
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A hearty, preserved seafood soup perfect for long-term storage and quick meals
Clam Chowder for Canning recipe image
Clam Chowder for Canning recipe image
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Clam Chowder For Canning

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 556.8

Description

This classic pressure-canned clam chowder captures the essence of a coastal kitchen in a jar, offering a robust and savory flavor that holds up beautifully over time. By combining tender clams, diced potatoes, onions, and salted pork, you create a rich base that transforms into a comforting meal with just the addition of milk or tomatoes. This recipe is ideal for preserving the bounty of the season, allowing you to enjoy fresh-tasting chowder year-round without the daily prep. It serves as a versatile pantry staple, easily adapted into New England or Manhattan styles depending on your mood. Perfect for stocking your cellar or freezer, this chowder delivers convenience without sacrificing the deep, satisfying taste of home-cooked seafood.

Ingredients

Directions

  1. Peel and dice approximately 8 medium potatoes into uniform cubes.
  2. In a large kettle, bring 2 quarts of water to a boil and add the diced potatoes.
  3. Boil the potatoes until just tender, then drain and set aside.
  4. In a separate large skillet or kettle, cook the diced salted pork over medium heat until it turns light brown and releases its fat.
  5. Carefully drain off any excess fat from the cooked pork.
  6. Add the chopped onions to the pork and cook until the onions are soft and translucent, but not browned.
  7. Combine the cooked pork and onions with the drained potatoes, clams (including their juice), and enough water to cover the ingredients.
  8. Bring the mixture to a boil and simmer for 10 minutes to blend the flavors.
  9. Season the chowder with salt and pepper to taste, keeping in mind the saltiness of the pork and clams.
  10. Ladle the hot chowder into hot, sterilized pint Ball jars, leaving exactly 1-inch of headspace at the top.
  11. Wipe the jar rims clean and adjust the metal caps securely.
  12. Process the pints in a pressure canner for 1 hour and 40 minutes at 10 pounds of pressure.
  13. Allow the pressure to drop naturally before removing the jars.
  14. For Manhattan style chowder, add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes before canning.
  15. For New England style chowder, add 2 Tbs butter and 2 cups milk to each pint just before heating for serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 556.8kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 2.2g12%
Cholesterol 187.2mg63%
Sodium 226713.0mg9447%
Total Carbohydrate 24.3g9%
Dietary Fiber 1.0g4%
Sugars 6.1g
Protein 87.1g175%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: canning, pressure canning, clam chowder, seafood soup, preserving, pork, potatoes, onions, clams, pantry staple, ball blue book, hearty soup, seafood preservation, comfort food, storage recipe
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