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Boston clam chowder
Ingredients
5 dozen littleneck clams  
1/4 pound salt pork   
3 medium yellow onions, peeled and diced
3 tablespoons flour  
3 pounds red potatoes, peeled and cut into 3/4 inch cubes
3 cups milk
3/4 cup heavy cream
4 tablespoons butter
2 teaspoons House salt
White peppercorns in a pepper mill

Method
Scrub clams under cold running water to remove grit and sand. Discard any that do
not close when tapped

Place clams in a large pot with 3 cups cold water. Cover, bring to a boil over
medium-high heat, and steam until shells open; check frequently and remove clams
with tongs as they open, allowing about 5 minutes. Discard any that do not open.
Pour cooking liquid through a fine sieve and set aside

Cook salt pork in large pot over medium-low heat until crisp, about 20 minutes.
Remove salt pork and drain on paper toweling, set aside to use as garnish. Add onions
to rendered fat and cook over low heat until translucent, about 20 minutes

Remove clams from shells. Roughly chop clams, cover, and set aside. Add flour to
onions, stir for 1 minute, then add potatoes, reserved clam cooking liquid, and enough
water to cover. Increase heat to medium, cover, and simmer until potatoes are tender,
about 20 minutes. Add clams, milk, and cream to pot. Simmer until just heated
through, about 5 minutes

Stir in butter, season to taste with salt and pepper. Ladle into bowls and top with
reserved salt pork