Watch and listen to this recipe from Alton Brown.
View the full recipe here.

1. Render
In a heavy-bottomed saucepot, render salt pork until just crisp. Remove and discard pork.

2. Saute
Saute finely chopped onion in rendered pork fat until tender.

3. Simmer
Add potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

4. Steam
In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and steam for three minutes or until they are all open.

5. Thicken
Add steaming juice to pot and use an immersion blender to puree chowder to desired consistency. Season and fold in chopped clams.

6. Serve
Ladle into a warm bowl, and garnish with steamed clams, parsley, sour cream, and grape tomatoes.