Robert Ackart New England Clam Chowder
- 3 (7-oz.) cans minced clams
- ½ lb. Salt pork, diced
- 3 medium onions, peeled & chopped
- Reserved clam liquid
- 1 tsp. Salt
- ½ tsp. White pepper
- 4 or 5 potatoes, medium; cut in chunks
- Strain the liquid off the clams and save it in a measuring container.
- To the clam liquid, add water to equal 4 cups. Set liquid aside. Put clams in a bowl.
- In a soup kettle; render the salt pork.
- Remove and save diced pork. Discard all but ⅓ cup of the fat.
- In the fat, cook the onion until golden. Add the potatoes, stirring to coat them well.
- Add the clam liquid, salt, and pepper. Bring the liquid to a boil, reduce heat, and simmer the potatoes, covered for 20 minutes; or until they are tender.
- Add 2 cups milk, 2 cups half and half and clams.
- Bring the chowder to serving temperature but do not allow to boil.
- Stir in 3 tablespoons butter.
**Serve the chowder garnished with the diced salt pork and, if desired, a sprinkling of paprika or chopped parsley.