Rhode Island Clam Chowder

Instructions

1. 1

   Render the Salt Pork

   • In a large pot or Dutch oven, cook the diced salt pork over medium heat, stirring occasionally.
   • Continue cooking for 8-10 minutes, until the fat has rendered and the pork pieces are golden brown and crispy.
   • Using a slotted spoon, transfer the crispy pork bits to a paper towel-lined plate and set aside. Leave the rendered fat in the pot.
2. 2

   Sauté the Aromatics

   • Add the unsalted butter to the rendered pork fat in the pot and let it melt.
   • Add the chopped onion and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
3. 3

   Simmer the Potatoes

   • Pour the reserved clam juice from the cans, the bottled clam juice, and the water (or fish stock) into the pot.
   • Add the diced potatoes and bring the mixture to a boil over high heat.
   • Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. 4

   Finish the Chowder

   • Once the potatoes are tender, stir in the drained chopped clams, the reserved crispy salt pork, and the chopped fresh thyme.
   • Heat the chowder for another 2-3 minutes, just until the clams are warmed through. Do not let the chowder boil, as this will make the clams tough and rubbery.
   • Remove the pot from the heat.
5. 5

   Season and Serve

   • Taste the chowder and season with salt and black pepper as needed. Be cautious with the salt, as the clam juice and salt pork are already salty.
   • Ladle the hot chowder into bowls. Garnish with fresh parsley and serve immediately with oyster crackers on the side.