New England Clam Chowder
By Yankee Magazine|Mar 26 2008|
This classic clam chowder doesn’t use flour for thickening. Watch the potatoes carefully so they don’t overcook. –Publick House, Sturbridge, Massachusetts
Yield
Serves 8
Ingredients
1/4 pound salt pork
1 large onion, finely diced
3 medium-sized potatoes, peeled and cubed
1-1/2 cups water
1 quart chopped clams
3 cups light cream
1/8 pound butter (1/2 stick)
Salt and pepper to taste
Instructions
Cut salt pork into small dice and render in saucepan. Reserve the cracklings. Use fat to cook onion until golden. In 2-quart pan cook potatoes in water for ten minutes. Drain liquid from potatoes into 4-quart pan, add clams, and cook for 25 minutes. Then add light cream, cracklings, potatoes, onion, butter, and salt and pepper to taste. Serve in soup bowls with Dot crackers.
