Classic Clam Chowder

If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic. There’s always a pot simmering at this shingled shack on Chatham Pier, ready to ladle into pints and quarts. While purists might protest the roux (a mixture of butter and flour) used as a thickener, this not-too-thick, not-too-thin creamy-briny chowder — full of fresh chopped clams, potatoes, salt pork, and a hint of thyme — will win them over. Chowder master Doug Ricciardi’s secret? Keep it “old school” by using white pepper. Nothing fancy but mighty fine. While not, what many New Englanders consider traditional, this is a very tasty clam chowder with limited variations to traditional. This recipe is slightly different from the website's. Let's cover the differences. First, this is not a soup, i.e... Rhode Island Clam Chowder, so a roux using crackers to thicken is used along with cream as fat always adds flavor. A small amount of aromatics of celery, thyme, and bay leaves add an earthy flavor, which enhances the clam flavor. If you don't think the aromatics should be included, you can use all or part of them or none of them. If you like bacon, then by all means, use it instead of salt pork.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set a 4- to 6-quart pot over medium-low heat. Add the salt pork/bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the salt pork, leaving the fat in the pot, and crumble into small pieces; set aside.

Step 2

Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.

Step 3

Return the salt pork to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.

Step 4

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Step 5

Turning back to the onion/salt pork mixture, increase the heat to medium-low.

Step 6

Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook 5 minutes.

Step 7

Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.

Step 8

Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.

Step 9

Add the cream slowly; then stir in the white pepper.

Step 10

Discard the bay leaves before serving. Serve hot.

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