New England Clam Chowder

1. 1

   Cook the salt pork in a Dutch oven or soup pot over medium heat until the fat has been rendered. Remove the bits of pork, using a slotted spoon, and reserve.

2. 2

   Add the onion to the rendered fat; cook and stir frequently until onion is soft, but not brown, about 5 minutes.

3. 3

   Add potatoes, clam broth, salt and pepper. Simmer until the potatoes are tender, but not mushy, about 15 minutes.

4. 4

   Add the clams; simmer for 5 minutes.

5. 5

   Add milk, butter and reserved salt pork bits. Heat, but do not boil. Adjust seasoning and serve hot with soup crackers.

* Per serving · 4 servings · Values may vary.

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