Clam Chowder

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.