New England Clam Chowder 🥣

Method

1. 1

   Steam the clams in a splash of water until they open, strain and reserve the liquor, then chop the clam meat, discarding any tough membranes.

2. 2

   Render diced salt pork in a heavy pot with butter until crisp; soften the diced onion and celery in the fat over gentle heat, about 8 minutes.

3. 3

   Stir in a spoon of flour and cook it out for a minute so the chowder thickens without tasting pasty.

4. 4

   Add the clam liquor, milk and herbs, then diced potatoes; simmer until the potatoes are tender and the soup coats a spoon.

5. 5

   Return the chopped clams with the cream, warm through without boiling — boiled milk splits the chowder — and season only with pepper, tasting first for salt.

6. 6

   Ladle into deep bowls and serve with oyster crackers or a buttered roll.