New England Clam Chowder

1. 1

   Cook salt pork in 4-quart saucepan to render fat.

2. 2

   Remove cracklings and save.

3. 3

   Pour off all but 2 tablespoons fat.

4. 4

   Add onion and cook until golden.

5. 5

   Drain canned clams.

6. 6

   Save liquid. Add clam juice to onion along with potatoes.

7. 7

   Cover and cook until potatoes are tender, about 10 minutes.

8. 8

   (If using fresh clams, wash well.

9. 9

   Steam in little water until open.

10. 10

    Remove from shells and chop.

11. 11

    Strain broth and use 2 cups to cook vegetables.)

12. 12

    Now add clams, cream, butter, reserved crackling and seasonings.

13. 13

    Heat, but don't boil.

14. 14

    Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.