Thick and Creamy Boston Clam Chowder

Name: Thick and Creamy Boston Clam Chowder

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 4 Servings

Ingredients:

• 1/4 pound salt pork, minced (about 1 cup)
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 3 cups whole or lowfat milk
• 4 cups clam liquor, clam broth, bottled clam juice, or a combination
• 1 1/2 pounds all-purpose potatoes, peeled and diced (about 4 to 5 cups)
• 1 large bay leaf, broken in half
• 2 teaspoons dried thyme or 2 tablespoons chopped fresh
• 3 cups coarsely chopped hard-shell clams (see note)
• 2 cups half-and-half or light cream
• Salt and fresh-ground black pepper
• 1 tablespoon unsalted butter

You will also need:

• large kettle or soup pot, soup bowls

Preparation:

• Cook the salt pork in a large kettle or soup pot over medium heat until the fat is rendered and the pork bits are crispy, about 10 minutes. Remove the pork with a slotted spoon to drain on paper towels, leaving the drippings in the pot.
• Add the onion to the drippings and cook, stirring frequently, until it begins to soften, about 6 minutes. Sprinkle on the flour and cook, stirring, for 2 minutes. Add the milk and clam liquor, whisking until smooth. Add the potatoes, bay leaf, and dried thyme (if using dried) and cook, uncovered for 10 minutes, until the potatoes are almost tender. Add the clams and fresh thyme (if using fresh) and stir in the half-and-half. Continue to simmer until the potatoes are tender, about 5 more minutes. Season with salt and pepper to taste. Remove from the heat and let the chowder sit, partially covered, at cool room temperature for at least 1 hour, or refrigerate for up to 2 days. Reheat gently, discarding the bay leaf.
• To serve, ladle the chowder into soup bowls, add a small square of butter, and stir to swirl in. Sprinkle with the reserved salt pork cracklings, if you like.

Cook's Notes:

• You can buy chopped fresh clams from a fish market, or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out the clam meat and chop or cut it with scissors into cranberry-sized pieces. Pour the cooking liquid into a glass measuring cup, let any mud settle, and pour off the clean broth to use in the chowder.