Jim's New England Clam Chowder

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After years of watching my new england relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, i make this recipe as follows then place it in a crock pot on low. guests eat it all day and there are never any leftovers!!

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Steps

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Dice the salt pork into small cubes.

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I usually slice it into a grid while it is still attached to the skin , then slice across the skin where it attaches to the fat and the cubes pop off easily.

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Saut the salt pork in a large 5 quart non stick sauce pan.

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When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.

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Save 4 tablespoons of the liquid fat from the salt pork , then wipe out the sauce pan with a paper towel.

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Put the fat back in the sauce pan.

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Dice the large onion into small pieces.

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Slice the 3 ribs of celery lengthwise then dice it into small pieces.

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Place the diced onion and celery into the heated pork fat and saut until the onions are opaque and the celery is a bit soft.

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Pour the entire can of clams into the onion / celery mixture and bring to a simmer.

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Place the rosemary into the clam broth mixture.

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Peel the maine potatoes or scrub the red bliss potatoes.

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Then cut them into 3 / 4-inch cubes--i like them a bit chunky--and soak th.

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Ingredients

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clams, red bliss potatoes, salt pork, celery ribs, onion, milk, butter, flour, fresh rosemary, salt and pepper