Try Pots Chowder

Oh, sweet friends! hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.
— Moby Dick from Chapter 15 entitled "Chowder"

Inspired by the chowder served at the Try Pots in Moby Dick, I assembled this New England clam chowder recipe. I serve mine with sour cream and crackers.



  • 3 10oz cans of chopped or baby clam
  • 4 tbs butter
  • 1/3 cup salt pork cut into small strips
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 4 russet potatoes, diced
  • 3 cups whole milk
  • Celery salt
  • Black pepper
  • Chili pepper flakes
  • 1 clove garlic, minced


  1. Add the butter and salt pork to a pot on medium-high heat.
  2. Add celery, carrots, and onions. Cook until onions are translucent.
  3. Add potatoes, milk, and garlic.
  4. Reduce heat to a simmer, stirring often, until potatoes are soft (about 20 minutes).
  5. Add 2 cans of clams along with the juice.
  6. Drain the juice from a third can, and add only the clams to the pot.
  7. Simmer for another 3 minutes, continuing to stir.
  8. Season with celery salt, black pepper, and chili flakes to taste.


Moby Dick by Herman Melville

(Get the audiobook free from Audible)

This recipe and reccomendation was featured in Episode 3: The One Where We Talk About TV