New England Clam Chowder
From Noah Blankenship
4 quarts littleneck clams
1 garlic clove, chopped
2 oz salt pork, finely-chopped
2 onions (about 2 cups)
3 T unbleached, all-purpose flour
4½ cups clam broth
3 cups fish stock
1½ lb potatoes, peeled and diced into ½-inch cubes
2 cups light cream
oyster crackers (optional)
Place clean clams in a large pot along with garlic and 1 cup of water. Steam the claims just until they open, 6-8 minutes, depending on their size. Drain the clams, reserving the broth. Mince the clam flesh and set aside. Filter the clam broth through either coffee filters or cheese cloth; set aside.
In a large, heavy pot, slowly render the salt pork. Remove the cracklings with a slotted spook and set them aside. Slowly cook the onions in the fat for about 10 minutes, stirring frequently, or until cooked through by not browned. Stir in the flour and cook, stirring for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved claims, salt pork cracklings and light cream. Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side, if desired.