New England Clam Chowder

1. 1

   Cut salt pork in small pieces render in a heavy bottom pan.

2. 2

   Removing salt pork from pan set aside, leaving the rendered fat.

3. 3

   Add diced onion cook on low until translucent.

4. 4

   Add cubed potato and just enough water to cover cook until tender.

5. 5

   Add raw shucked clams and the juice of the clams.

6. 6

   {Shuck clams from shell and do not cook until they are put in the chowder.

7. 7

   }.

8. 8

   Cook to heat the clams and then add the condensed milk, cream and butter.

9. 9

   Heat through but do not boil.

10. 10

    This is better the next day.

11. 11

    Serve topped with crisp salt pork pieces, and crusty bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.