James Beard's New England Clam Chowder

A rich, brothy New England clam chowder with salt pork, potatoes, and plenty of cream.

Ingredients

• 4 dozen fresh chowder or littleneck clams (or 2 cups chopped clams with juice)
• 4 ounces salt pork or bacon, diced
• 1 large onion, chopped
• 3 medium potatoes, peeled and diced
• 2 cups bottled clam juice or reserved clam liquor
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon black pepper
• Kosher salt to taste
• Oyster crackers, for serving

Directions

1. Steam the clams in a covered pot with 1 cup water until they open, about 8 minutes. Remove the meat, chop coarsely, and strain and reserve the liquor.
2. In a heavy pot, render the salt pork over medium heat until crisp; remove some bits for garnish.
3. Add the onion to the rendered fat and cook until soft, about 6 minutes.
4. Add the potatoes and the clam liquor (plus bottled clam juice to make about 2 cups). Simmer until the potatoes are tender, about 15 minutes.
5. Stir in the milk and cream and heat gently without boiling.
6. Add the chopped clams and butter, season with pepper and salt, and warm through for 2 to 3 minutes.
7. Serve hot, topped with the reserved crisp pork bits and oyster crackers.

Notes

Adapted from James Beard’s American Cookery, his definitive take on the New England classic.