How to Make Clam Chowder Hash

Clam Chowder Hash is a traditional American dish, usually found in homes rather than restaurants. Simple ingredients are tailored to the taste of the family, with varying flavors and thickness. Served thick, this is a hash. Served with plenty of broth, this is a soup, sometimes called clear or Rhode Island chowder.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Dutch oven or large frying pan
• 4 to 6 slices bacon, diced
• Fresh cracked black pepper to taste
• 1 medium onion, diced
• 2 lbs. potatoes, peeled and diced
• 1/2 lb. fresh, shucked and chopped clams
• Clam broth
• Water
• Butter (optional)
• Oyster crackers, saltines or sourdough bread (optional but traditional)

How to Make Clam Chowder Hash

1. Heat pan over medium heat. Saute bacon and pepper briefly, just enough to partially cook.
2. Add onion and saute briefly, just until onion is transparent.
3. Add potatoes and enough clam broth and/or water to cover potatoes. Cook until potatoes are tender.
4. Reduce liquid further if desired. Or, add more liquid if desired.
5. Add clams to pan and reduce heat to low. Cook just until clams are cooked or heated through.

Tips & Warnings

• Use minimal liquid and no lid if you want a hash-like result.
• Use more liquid and cook potatoes covered with a lid if you want a chowder.
• Substitute four cans chopped clams if fresh clams are unavailable.
• Vary the proportions of ingredients to suit your taste.
• Butter might seem over the top, but if you add a pat to your bowl it's delicious.
• This dish is also great served in a bowl over a piece of cornbread.
• Keep stirring to avoid scorching, especially if you're going for a thicker result.
• Don't use high heat or allow clams to boil. Your clams will turn to rubber.
• Add salt to taste at the table, but remember that the clams and bacon have a lot of salt.