details
- Serves 4-6
- Prep time: 20 minutes
- Total time: 45 minutes
- 2 cans of whole clams, drained, reserving the juice in another bowl
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1/2 cup diced salt pork
- 2 tablespoons all-purpose flour
- 2 large or 3 medium potatoes, diced
- 3 cups whole milk or half-and-half
- 2 bay leaves
- white pepper to taste
- chowder crackers for garnish
directions
In a large pot, over medium heat, melt the butter. Add onions and sauté until soft, about 3-5 minutes. Add the salt pork and stir until it is cooked through, about 2 minutes longer. Add the flour and stir for another 2 minutes. Stir in the clam juice, potatoes, milk, and bay leaves. Raise the heat to medium-high and bring to a simmer, scraping up any brown bits from the bottom of the pot. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
Discard the bay leaves and season with the pepper. Add the clams and cook for 1 minute longer to warm them through. Ladle the soup in bowls and top with some crackers.