This one's mine; it makes a nicely thick and rich clam chowder. It's easy to make too. Just be sure to trust me on the directions --- right after you blend in the crumbled crackers you'll wonder if I'm the one who's crackers, but it'll be fine, I promise. Oh yeah: please note that there's no salt listed in this recipe, because it'll get plenty from the salt pork.
4- 15 ounce cans of minced clams
2 cups diced salt pork
1 tablespoon butter
3 cups sliced onions
1 cup crumbled 'common' crackers or pilot bviscuit
3 cups diced potatoes
1 bay leaf
1 and 1/2 cups whole milk
1 and 1/2 cups cream
Drain minced clams, reserving 4 cups liquid. Saute pork in butter in a heavy 4 quart sauce pan (a dutch oven work nicely) until pork begins to brown; stir in onions, cover and cook about 8-10 minutes until onions are tender and translucent. Blend in crumbled crackers. Add reserved liquid from clams, the potatoes and the bay leaf. Simmer loosely covered for 20 minutes. Stir in clams, milk and cream. Bring to just below a simmer: boiling toughens clams. Cool uncovered then refridgerate overnight for best flavor.
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