New England Clam Chowder Recipe

Cooking Directions

1. 1

   Prepare the Salt Pork

   In a large pot, add the salt pork and cook over medium heat until it starts to brown and render fat, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté Vegetables

   Add the butter, diced onion, and celery to the pot. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Add Potatoes and Flour

   Stir in the diced yukon gold potatoes and flour, mixing well to coat the vegetables. Cook for an additional 2 minutes.

4. 4

   Add Liquid and Seasonings

   Pour in enough water to cover the potatoes, about 4 cups. Add the thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the potatoes are tender.

5. 5

   Finish with Clams and Cream

   Stir in the surf clams and heavy cream. Add the cooked salt pork back to the pot. Simmer for another 5-10 minutes. Season with salt to taste.

6. 6

   Serve

   Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy hot.