New England Clam Chowder

• From: National Fisheries Institute

Ingredients

• 3 lbs littleneck, cherrystone, butter, or other small hard-shelled clams or 14 ounces minced clams

• 2 oz salt pork or 3 slices bacon

• 1 large onion, minced

• 3 medium boiling potatoes, peeled and diced

• salt and freshly ground pepper to taste

• 2 cups milk

• 1/2 cup half  & half or light cream

Directions

• Soak clams in salt water for 30 minutes. Scrub clams well under cold running water with a stiff-bristled brush. Place clams in a kettle with cold water to almost cover, bring to a boil, and simmer gently for about 10 minutes or until the shells open. Discard any clams that do not open. Strain broth through cheesecloth and reserve. With a small knife, remove clams from shells and clean and chop them. In a deep saucepan or pot, fry salt pork until fat is rendered, do not brown. Add onion and cook until golden. Add reserved broth and potatoes, season with salt and pepper, and cook until tender, about 10-15 minutes. Add clams, milk, and cream and heat through. Ladle into soup bowls.
• Makes 6-8 servings.