Mother Mayberry

A steaming bowl of good New England Clam Chowder can be a meal in itself for a satisfying lunch or a late supper. I know many people prefer the Manhattan style chowder with tomatoes, but I must admit I don’t think it compares with the New England Clam Chowder recipe which follows:

New England Clam Chowder

1/4 pound salt pork
1 onion, finely chopped
2 potatoes; peeled, sliced, and coarsely chopped
1 cup water
1 cup bottled clam juice
1 quart fresh clams, shucked and coarsely chopped
1 cup milk
1 cup sweet cream
Salt and freshly ground pepper
1 tablespoon sweet butter
Oyster crackers (optional)

Cut the salt pork into small cubes and render them in a heavy kettle. Remove the cracklings, and saute onion in the fat until golden brown. Add potatoes, water, clam juice, and bring to a boil. Reduce heat and simmer for ten minutes. Add the clams with their natural liquid and simmer for another ten minutes. Scald the milk and the heavy cream in a pot, and pour into the kettle with the clam mixture. Season with salt and pepper and simmer for 30 minutes. Just before serving add the butter. Serve the New England Clam Chowder piping hot and pass crisp oyster crackers for a topping if you like.