Classic Creamy Clam Chowder

1. Render salt pork

Place the salt pork in a heavy-bottomed stock pot or Dutch oven with 1/4 cup of water. Allow the pork to render its fat, and cook until it begins to brown and crisp, which should take about 8 minutes.

2. Cook aromatics

Add the butter, finely chopped onion, and celery to the pot with the rendered pork. Cook these aromatics for about 4 minutes, just until the onions have softened. Be careful not to brown them, as you want the onions to retain their sweetness.

3. Cook clams

Pour in the clam juice or water and stir to incorporate the flavors. Then, add the live clams to the pot, increase the heat, and cover. Let the clams cook for 3 to 8 minutes, stirring occasionally until they begin to open.

4. Prepare potatoes and milk

Once the clams have opened, remove them from the pot with tongs and transfer them to a bowl. Meanwhile, add the milk, potatoes, bay leaves, kosher salt, and freshly ground black pepper to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes, stirring occasionally, until the potatoes are tender and starting to break down.

5. Prepare clam meat

While the potatoes are cooking, remove the meat from the clams and roughly chop it. Strain any remaining clam juice through a fine-mesh strainer into a large bowl to catch any sand or grit.

6. Blend chowder base

After the potatoes are tender, strain the mixture through a fine-mesh strainer into the bowl with the clam juice. Transfer the strained liquid to a blender and blend for about 2 minutes, until smooth and emulsified.

7. Combine and reheat

Return the blended liquid and the solids back to the pot, add the chopped clams, and stir in the heavy cream. Reheat the chowder gently over low heat, making sure it doesn’t boil.

8. Season and serve

Finally, season the chowder to taste with additional salt and pepper if needed. Serve hot, garnished with oyster crackers on top for that classic touch.