This easy Clam Chowder Recipe makes the most of your foraged clams when added to this delicious soup.
To make chowder, cut a quarter pound of salt pork into small pieces and fry the bits until crisp, then remove them from the fat and set them aside. Next, place a quart of diced potatoes and one chopped onion in a chowder pot along with just enough water to be seen through the spuds. Cover the pot and cook over a low heat — just simmer until the potatoes are soft.
Now add the quart of clam meats to the pot, bring the container's contents to a boil, and simmer for another minute or two. Then add a quart of hot milk along with the broth left over from steaming the clams, and salt and pepper as desired. By adding these ingredients last (and in the order given), there's less chance of curdling the chowder . . . which often happens if the seasonings are added before the hot milk.
Toss a lump of butter into the pot just before dishing up the chowder, and serve the savory dish with bits of crisp-fried salt pork. (When sprinkled over the top of the chowder, these tiny bits give rise to a fantastic flavor combination that can't be achieved any other way.) Yield: six large or eight small servings.
Read more about digging for clams: Tips for Clam Digging.
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