Pressure Canning Clam Chowder Base

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Use canned clams or fresh for this soup base recipe, then open a jar, add milk and butter and other ingredients of your choice and have a meal ready in minutes. It is delicious and provides a warm and comforting feeling on a cold winter's night. This Ball Blue Book approved recipe is for New England or Manhattan clam chowder.
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New England Base Recipe:
1/2 lb diced salt pork
2 quarts peeled and diced potatoes
1 cup chopped onion
3-4 quarts cleaned, chopped clams with juice (canned is OK)
2 quarts boiling water
Salt and pepper to taste
Brown salt pork in a large sauce pot. Drain fat, if any. Add onions and cook until tender but not brown. Add potatoes, clams, and clam juice and heat. Boil for 10 minutes. Season to taste. Fill pint jars as usual (Do NOT use quart jars) and process for 100 minutes in a pressure canner at the pressure level recommended for your elevation/altitude.
To serve, add 2 cups milk (half and half, or cream) and 2 tablespoons butter.
Note: Do NOT add milk and butter before canning.
Manhattan Recipe:
To the above base ingredients, add:
2 cups cooked tomatoes
1 small bay leaf (remove before canning)
1/2 cup chopped celery
1/4 tsp thyme
Fill jars with hot mixture and process as described above.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

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Опубликовано:

24 июл 2024

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Комментарии : 113

@karinecarde1254 3 года назад

I wanted to let you know that I ordered the very clams you featured from Amazon and conducted my canning recipe exactly as you showed here! My jars are in the canner right now. I reserved 1 pint as our dinner. It tastes absolutely delicious 😊. Though I have followed all your instructions exactly, I only got 9 pints total (it's no big deal because there are only 2 of us). I insist on thanking you for all your help! I only wish I knew your bread recipe so that I could complete our dinners 😉. The Lord bless you 🙏!

@RoseRedHomestead 3 года назад

Thank you! Here is the video for the bread. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w7yNVdZZqL0.html

@stacywoodruff4165 3 года назад

I am thoroughly enjoying watching your videos. The professor part of you really shines through in your careful teaching and your commitment to not taking free items or sponsorships. So many people are all about making as much money as they can, but it’s obvious that passing on knowledge is your passion. I appreciate that, and I’m sure your students do as well. Thank you for sharing with us.

@RoseRedHomestead 3 года назад

You are very welcome. Thank you for your kind words.

@dianeivanoff6312 2 года назад

Pam, I just want to personally thank you so much for your videos. This was so so good and if you didn’t share your knowledge with the rest of us, I would have never attempted this. Again thank you from the dearest part of my heart!!!

@RoseRedHomestead 2 года назад

You are so welcome. Thank you for your kind words.

@texanasimmons1761 2 года назад

I love clam chowder! Im looking forward to trying this! Thanks Pam and Jim

@Becky4liberty 6 месяцев назад

I made this today and let me tell you! AMAZING recipe. Never again will I buy clam chowder!!!

@esperanzasustaita9805 4 года назад

This looks absolutely delicious and that fresh bread is something too. I plan on making and canning all of your soup recipes, so I can have them on my shelp. Thank you for your awesome videos, you are a great teacher and you explain everything so well.

@RoseRedHomestead 4 года назад

Thank you! And thanks for watching.

@Taking_Back_Thyme 2 года назад

Great information. Thank you for being so careful and teaching us to be safe.

@jansnyder6307 5 месяцев назад

So excited to try this recipe. Will be canning g chowder base tomorrow! Thank you for the wonderful video!

@RoseRedHomestead 5 месяцев назад

Yes, we did can it. Jim

@deedeemooreco.2304 4 года назад

Oh my...that looks amazing. I just ordered the clams from Amazon and canning this. TY!

@RoseRedHomestead 4 года назад

Wonderful! We love it. Jim just bought a package of oyster crackers--a throwback from his childhood--for next time we open a jar and make it up. Thanks so much for watching.

@MichelleHotchkissArt 2 года назад

I never would have thought to make this if I hadn’t run across your video. It’s been -17 F here in my part of Alaska. Warm, hearty soups are a must! I’ve got 12 pints processing right now. I followed your video/recipe and added celery and carrots after reading the comments. It will be wonderful having pints of this base on the shelf. I will have to make some sourdough bread bowls. Thank you!! I

@RoseRedHomestead 2 года назад

Michelle: Sounds like you have it all figured out. Thanks for watching. Jim

@mikesfarmmikesfarm3977 Год назад

thx for opening a can at the end finishing it into chowder

@beeceestory 3 года назад

Another one of your recipes checked off my list. this is amazing also. I got 11 pints and 1 pint of juice. I only had to buy the clams you recommended from Amazon and the salted bacon. Total cost was $3.48/jar and 4.5 hours of my evening. Can’t buy can soup in the store that taste this amazing! Thanks again!!

@RoseRedHomestead 3 года назад

That is awesome! And I like how you compared your cost to commercially available soup. Well done!

@flamelily1 4 года назад

I am glad you define the importance of of those foods which have been properly tested for home canning, the industrial process is so different to our home facilities, just not worth the risk!

@RoseRedHomestead 4 года назад

Yes, the industrial process and their equipment are so different from home canning, and I agree that it is not worth the risk to go against what the USDA has recommended. Thanks for watching.

@Nick-gi6ym 3 года назад

I do salmon in 4 oz jars and that’s 100 minutes also. Thanks for your canning video’s you really help us.

@RoseRedHomestead 3 года назад

You are so welcome! If you use a smaller jar than recommended, then yes, you need to do the time for the next size up. We are about to do another batch of salmon ourselves.

@karinecarde1254 3 года назад

What a very lovely and informative video! Thank you very much 😊!

@RoseRedHomestead 3 года назад

So nice of you--thank you.

@martinjosealvarez 6 месяцев назад

Excelente gracias

@published1789 3 года назад

I missed this video the first time round -- but enjoying it very much now. Thank you for the context and background. It is really helpful to know why and where some of the guidance (and the "hard and fast" rules, too) comes from. I am, as of yesterday, the proud owner of a new Presto 23 qt pressure canner and can start changing some of the day dreaming into actual jars of lovely goods. My husband's first request? "Maybe some of the smokey haddock chowder." Unfortunately, that first request is likely to be answered: "Probably not a wise choice for canning!"

@RoseRedHomestead 3 года назад

Congratulations--that is awesome! That chowder sounds amazing, but I don't think I have seen an approved recipe for that. But I will keep my eyes open!

@pattf1002 2 года назад

Pam, I feel like we are kindred sister spirits! I love to can, freeze dry and dehydrate. I also use a 20 year old VitaMix to powder FD veggies, mushrooms, etc. This recipe almost made me cry. It is so like a recipe I have been making for years that was my mom's. We like to add a dash of red wine vinegar just before serving. YUM!!

@RoseRedHomestead 2 года назад

Love that! Thank you for sharing...and I would love another sister!

@lindablazier3891 3 года назад

My husband is disappointed with all other clam chowder since I started making this soup base. Even in a fancy restaurant! Trust me, this is really good soup. I use the clams she recommended and it's really delicious. Also, we thicken our soup with a little roux before adding the soup and milk with some heavy cream.

@RoseRedHomestead 3 года назад

Wow--thank you so much--and thanks to your husband! That is so nice to hear.

@jansnyder6307 6 месяцев назад

Thank you so much for this recipe. We love clam chowder and I have always wanted to pressure can a base of it. The clams you used in the 51oz. cans are available at all Costco stores, and The Chef's Store (used to be called Cash and Carry). Even in our small town at the beach we have both stores, and several of each in the large town where we live. Easy to get, and less than half the price of Amazon. 2 cans at Costco or The Chef's Store were $22. in January of 2024. That is only $11 each can instead of $25 a can through Amazon!

@RoseRedHomestead 6 месяцев назад

Thank you for the information. Jim

@bethrichardson5998 3 года назад

Oh my gosh that looks delicious

@RoseRedHomestead 3 года назад

It is really good and the best part is that it heats up so quickly right out of the jar! Thanks for watching.

@Taking_Back_Thyme 2 года назад

Could you make a roux and add celery along with the milk when you’re ready to consume the soup?

@joshua2415sj3 2 года назад

This looks amazing! I'm curious, if I don't include the salt pork, how does that change the pressure canning time?

@deannasteffler267 4 года назад

Just wanted you to know how much I enjoy and appreciate your videos, I'm always watching on the TV so can't comment on that platform so today I decided to come on the computer just to specifically thank you! I also wanted to ask what size are the dutch ovens that you bake your bread in? 4 Qt? 6 Qt?

@RoseRedHomestead 4 года назад

Thank you so much! And thanks for watching. My Dutch ovens are 4 qt. and are the perfect size for making those loaves of bread.

@danniemcdonald4903 3 года назад

Another beautiful meal ready on the shelf! Although I was hoping to see it served in some delicious bread bowls! Do you think a shrimp or lobster bisque base would hold up to pressure canning? Thanks so much for sharing the recipies!

@RoseRedHomestead 3 года назад

I will check around to see what I can come up with. I like the bread bowl idea--that is an idea for a future video! Thank you!

@BestOfLeanysChoices 2 года назад

Hi Pam, love your videos! I’ve learned so much. I printed out your recipe and was following along with your video, but on the recipe I didn’t read when you added the boiling water. Thank God for the video! You showed when to add the boiling water in the video so I wrote it on the recipe page so I didn’t omit it. Maybe that’s why some folks didn’t get the same volume you had gotten?

@RoseRedHomestead 2 года назад

Leany: We are happy you were able to review the video and get it right. Jim

@franceshenderson1334 3 года назад

Oh my goodness your dinner looks wonderful with your hot homemade bread!! Yummy!!!

@RoseRedHomestead 3 года назад

Thank you 😋

@lita125 2 года назад

What type of canner do you use? I am sorry if I overlooked your mentioning it. Thanks for the great videos!!

@pbl4him Год назад

I just made this. I didn't get nearly that much solid ingredients for my 10 pints as you did for your 12. I had 2 quarts of liquids left at the end. I am going to make potato corn chowder with the remaining liquid.

@SirenaSpades 3 года назад

You are absolutely gorgeous! I'm a redhead myself, perhaps a generation younger, and I hope I look as good! Beautiful! Love your hairstyle, too.

@RoseRedHomestead 3 года назад

Thank you! I can see your gorgeous red hair in your photo. And I am most likely two generations older--I could be your grandmother!

@KatyInNH 4 года назад

Seawatch Clams are great!

@RoseRedHomestead 4 года назад

Yes they are!

@TubeYouJet 4 года назад

Good Video. Thanks

@RoseRedHomestead 4 года назад

You are welcome. Thanks for watching!

@Taking_Back_Thyme 2 года назад

Oh my gosh, I’m so sorry for all of my comments, but chowder one of my favorite soups. I also make a smoked salmon Manhattan chowder using smoked paprika and fresh salmon. I’m wondering if I could can it safely?

@thefirstnoob5577 4 года назад

I can ham. I cube it up and can it in pints 75 minutes. I have done this for a long time. I have seen recipes in some old canning books but no new ones.

@RoseRedHomestead 4 года назад

The USDA is pretty clear about not recommending home canning of any cured meats, with the 3 exceptions I mention in the video--this clam chowder recipe, a split pea soup with ham that we will soon do a video on, and a bit of bacon in a quart of beans. The reason is that the curing process changes the density of the meat so they can't ensure that the processing times they recommend for other meats works for the increased density of cured meats. Every person must choose for themselves, of course, and for our videos, we prefer to follow the USDA recommendations.

@francineknox2325 2 года назад

Sorry I'm a little late getting to view this video as I just came across it. My question is, since the clams are already cooked and then processed again in the clam base, will the clams be tough when they are finally taken out of the jars to use. Thank you so much for all your hard work and research on our behalf..

@RoseRedHomestead 2 года назад

We have used that soup base several times and it is delicious--the clams seem great to us.

@judys8102 2 года назад

Montana State University Extension Has guides for canning meats and fish. Including chicken and rabbit. I just found it while not looking for it.

@wendyellis6402 Год назад

Costco sells those clams. What if I want to divide the recipe and do half Manhattan style?

@loriseverns8363 2 года назад

Would like to mak poþato soup. My husbands favorite and i never cook it.

@dizziechef9502 22 дня назад

I try others and I always come back to you. We need to know what kind of clams to use. Please.

@vickikunetka1111 2 года назад

Thank you so MUCH for your teaching videos. You are a godsend in helping me to prepare for the “zombie apocalypse.” 😊😌. (That’s a real thank you. I’m not being snide. …just being “cute.”)

@RoseRedHomestead 2 года назад

LOL! Made me laugh!

@bofinkley 2 года назад

I see this recipe in my Ball Blue Book Guide to Preserving. Can I make this without the pork? I'm kinda new to canning (a few years).

@RoseRedHomestead 2 года назад

Yes you can.

@bofinkley 2 года назад

@@RoseRedHomestead Thank you for your answer. I wanna add corn to this. I know corn has a process time of 70mins. Do you think it would be OK to add it?

@michale539 4 года назад

I would really like to add a few pieces of diced carrots. Are there any safety reasons not to add a small amount of carrots? Are there any changes to the canning process by adding carrots? Thank you in advance.

@RoseRedHomestead 3 года назад

Yes I am sure you can do that and it will be safe. Thanks for your question.

@Taking_Back_Thyme 2 года назад

Can you use pancetta ?

@JaniceCrowell 3 года назад

Can the pork be omitted? I don’t like pork in my clam chowder. And another question, why can’t carrots be included? I thought they could be canned safely.

@RoseRedHomestead 3 года назад

Yes, you can leave out the pork and add carrots. Thanks for watching.

@susanparsons5745 3 года назад

I was thrilled to find this recipe, as when you are finished with the Base, you actually have what we call Rhode Island Broth Chowdah, strong, no milk or cream added unless someone adds it to their bowl. My question is - you are adding hot water, is there any reason why I can’t just add more broth instead since it is easily accessible here in RI? I just bought the All American 921 & am hav8ng a great time trying safe recipes.

@RoseRedHomestead 3 года назад

Yes, I think you could safely add more broth. Thanks for watching!

@KatMa664 4 года назад

I eat seafood but I don’t eat meat. Can you suggest anything I can use instead of the salt pork? And what quantity would I use? Or can you just skip that part? I know you’re wanting to stick with the recipe and I do too so I thought maybe they would be a substitute.

@RoseRedHomestead 4 года назад

I would just leave it out. It won't hurt a thing.

@franceshenderson1334 3 года назад

What about adding liquid smoke for the smoking flavor

@dorothyyoung8231 3 года назад

A little smoked paprika or kombu added during the reheating process might add that savory flavor!

@patriciadelph1945 3 года назад

Haven’t the clams already been processed? Why would you tack on more time?

@RoseRedHomestead 3 года назад

Yes, if they come out of a can, they have already been processed. But since I am adding other ingredients to the chowder base including the clams, the whole mixture needs to be processed.

@deborahswinson2903 2 года назад

Would it be possible to substitute the same amount of fish for the clams to make a fish chowder base?

@RoseRedHomestead 2 года назад

Yes.

@deborahswinson2903 2 года назад

@@RoseRedHomestead Thank you Pam! You are the best! 😊

@lisaedgington3919 2 года назад

Hey lady! I’ve got my clams in… finally! Now I have a cpl of questions regarding the clam base recipe… can I omit the potatoes & salt pork! I have heart disease & so de Ones the hubs. We don’t need that in our diet at all. We don’t like canned potatoes. One last thing… will it hurt anything if I add about a tsp of fennel pollen to whole recipe! My clam chowder has fennel in it. Not much as you can tell but just enough to barely taste. I’m gonna guess no more than 2 tsp at very most. I might try a cpl jars with/potatoes but we don’t like the slick feeling they get after canned. Did yours have a slick consistency after you canned your base! Thanks so much lady! Hope you guys have a wonderful weekend. It’s finally speaking of some rain for us here in east central Ky! ❤️🌹

@RoseRedHomestead 2 года назад

Those adjustments would be just fine. The fennel sounds very interesting! So glad rain is in your forecast!

@lisaedgington3919 2 года назад

@@RoseRedHomestead if you do use it… do not add very much at all as I’m sure you already know fennel can b very overpowering. We had it like this in a seafood restaurant while in Tennessee many years ago. I’ve made it like this even since. Mine is also thickened. I just use a corn starch slurry for it. Before I would make a tea of sorts w/fennel seeds & about a 1/4 cup of water to 1 can of clams. The rest was milk… a can fill. A 10oz can. I also used to broth they came packed in. Drained. Cubed potatoes & shredded carrots. I’d add about 1/2 tsp fennel seeds per 1/4 c of water. Bring to boil, turn off

@lisaedgington3919 2 года назад

@@RoseRedHomestead turn off & let steep about 10-15 mins. Add to rest of chowder. Salt & pepper to taste. Sometimes I add a pinch of cayenne pepper. Serve w/homemade cornbread or oyster crackers. It’s delish! Thanks so much ch yet again for your help! Hugs & love ❤️🌹

@lisaedgington3919 2 года назад

@@RoseRedHomestead PS… when I said a tsp of fennel pollen… I meant for the whole recipe. Not just 1 serving. I’m going w/1-2 tsp for my whole recipe. Just to clarify for you. My apologies. ❤️🌹

@RoseRedHomestead 2 года назад

@@lisaedgington3919 No worries--that is what I figured.

@TheMarinemom02 6 месяцев назад

I would like to know why these items haven’t been adequately tested? It is 2024 and in my grandmother’s ball book from 1944 there are instructions on how to can bacon as well as ham, as well as many different chowders including clam chowder etc. What is the reason they “haven’t tested these”, some 80 years later?!

@christinadouglas9003 2 года назад

Can you cut the recipe in half if you don't need that many batches?

@RoseRedHomestead 2 года назад

That would work.

@dodiedahl5459 5 месяцев назад

I just canned seafood chowder base last night. When I opened the can this morning, it smelled like Is rotten fish. The water was not clear it actually turned like a reddish color. Now i'm really afraid of eating it.

@melindaerickson8821 2 года назад

I was on the National Center for Home Food Preservation and they say to only can clams for 60 minutes for pints. Wondering why you show 100 minutes? Is it because there are other ingredients then clams?

@RoseRedHomestead 2 года назад

See the asterisk note here: nchfp.uga.edu/how/can_04/soups.html

@melindaerickson8821 2 года назад

@@RoseRedHomestead Thank you for the clarification. I looked up clams and not soup. I knew there was something I had to be missing since you are so knowledgeable.

@Lovelylady1234 6 месяцев назад

Hi I thought you were only allowed to add half full jars of solids when making soups. Half solids and half liquids. Why is this recipe different?

@RoseRedHomestead 6 месяцев назад

This one is a tested recipe so I made it as stated in the recipe. The USDA "can your own soup recipe" has its specific requirements in order to ensure safety, one of which is the half and half requirement.

@Lovelylady1234 6 месяцев назад

Thank you. I will try this recipe this weekend.

@ccvolcj1564 3 года назад

We had a clam boil last night and saved the broth. Can this be canned?

@RoseRedHomestead 3 года назад

This USDA info on canning soups including seafood soup may help: nchfp.uga.edu/how/can_04/soups.html

@ccvolcj1564 3 года назад

@@RoseRedHomestead Thank you. I did look that up but it was with clams not without. I checked with a canning site and they gave me the information without clams. I ended up making 11 quarts from the liquid!

@RoseRedHomestead 3 года назад

@@ccvolcj1564 Wow! That will be a nice addition to your pantry!

@janicetwitty8521 3 года назад

Can you leave the salt pork out

@RoseRedHomestead 3 года назад

Yes you can.

@jnmMom3 2 года назад

I'm curious as to why adding celery would be potentially dangerous? You've use it in other canned recipes, and since the clams are the oddball, and the time has been increased to adjust to the seafood, why would a common vegetable make any difference? Or is it just that you don't want to make it any chunkier? To be clear, since text is always tricky, I am not arguing; rather, I am trying to learn the details of canning so that I can safely move ahead. I also just like to know the why of things in cooking, and with your understanding of science, I figure you probably have the answers I am looking for!

@RoseRedHomestead 2 года назад

You questions are just fine and respectfully stated, so no worries! It is not recommended to can celery alone, and when using your own recipes for pressure canning soup, the USDA says not to use any food that does not already have a recommended process. I have seen celery as an ingredient in some tested recipes. I use it as an ingredient in some of my recipes. So, that is the background, and I don't see any other issue with putting a little celery in this recipe if you wish.

@janetdw 2 года назад

Thank you for the question and the answer. Celery seems so innocuous, so I couldn’t for the life of me understand why you could have onions and potatoes and not celery but it makes sense now. So it sounds to me that as long as another vegetable is in the USDA guidelines that that would be all right. I am insulin resistant so potatoes are some lthing I have to very much limit. And my first inclination would be substitute celery. However that’s not to be done. So other vegetables such as carrots or other items that already have USDA guidelines should be OK as far as I can tell from your answer and the guidelines you are following. 🤞