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Clam Chowder
Recipe courtesy Alton Brown

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved