New England Clam Chowder

1. 1

   Rinse the salt pork and pat it dry.

2. 2

   In a heavy saucepan saute the salt pork over moderately high heat, stirring, until it is golden, transfer it with a slotted spoon to paper towels to drain, and pour off all but 1 1/2 tablespoons of the fat.

3. 3

   In the fat remaining in the pan cook the onion over moderately low heat, stirring, until it is softened and stir in the potatoes, cut into 1/2-inch cubes, and the water.

4. 4

   Simmer the mixture, covered, for 10 minutes, or until the potatoes are just tender, and boil it, uncovered, for 12 minutes, or until most of the liquid is evaporated.

5. 5

   Stir in the clams and the reserved liquor and simmer the mixture for 2 minutes.

6. 6

   Stir the half-and-half and the salt pork into the clam mixture and season the chowder with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.