Clam Chowder
ACTIVE TIME: 20 minutes minutes
TOTAL TIME: 40 minutes minutes
Yield: 4 servings
- 3 ounces salt pork, finely diced
- 1 1/2 cups small diced yellow onion
- 6 cups small diced baking potatoes, like russets
- 3 cups whole milk
- 1 (14-ounce) can clams, drained, juices reserved
- 12 Little Neck clams
- Kosher salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
- Sour cream, for garnish
- Grape tomatoes, halved, for garnish
Steamer basket
Immersion blender
In a heavy-bottomed saucepot over medium heat, render the salt pork until just crisp, 5 to 7 minutes. Remove with a slotted spoon and set aside. Sweat the onion in the pork fat until tender, 4 to 5 minutes. Add the potatoes and cover with milk. Bring to a boil, decrease the heat, and simmer until potatoes are soft, 10 to 12 minutes.
In a 3-quart saucier fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam until all clams are open, about 3 minutes. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the chowder.
Using an immersion blender, puree to desired consistency. Season with salt and pepper, to taste.
Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, crisp salt pork, parsley, sour cream, and grape tomatoes as garnish.