What's the password? New England Clam Chowder
  • Servings: 6
  • 4 oz. salt pork, diced
  • 1 onion, finely chopped
  • 1/4 cup celery, diced
  • 3 large potatoes, peeled & diced
  • 2 cups clam juice
  • salt
  • white pepper
  • 1/4 teaspoon ground thyme
  • 2 cups milk
  • 2 cups heavy cream
  • 24.5 oz. canned clams
  • 3 tablespoons of fresh dill or chives
  1. In large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender.
  2. Add potatoes, clam juice, thyme, salt and pepper to taste.
  3. Simmer uncovered until potatoes are tender. Stir in milk, cream and clams. Heat through, but do not boil or you will scald the cream.
  4. Garnish with fresh dill or chives before serving.
I have yet to meet anyone who doesn't love New England Clam Chowder. Even the folks I've known from Manhattan.