Ingredients

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

Directions

In a heavy-bottomed
saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in

the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let
simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil.
Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as
they open and transfer to a bowl. Add the steaming juices to the pot with the chowder.
Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams,
parsley, sour cream and grape tomatoes, as garnish.