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New England Clam Chowder

1 tbsp oil

4 oz. salt pork, diced

1 med. onion, chopped

1/2 tbsp. chopped Thyme

1/4 cup chopped Parsley

1 Bay leaf

2 cups potatoes, cut into 1/2" dice

about 1 cup water

2 cans chopped clams, drained reserving liquid, or 5 lbs of fresh clams (see note below)

1 cup heavy cream, (you can use milk and thicken with a little flour and water mixture)

Ground black pepper to taste

2 tsp. butter

Add oil and pork to a stock pot over medium heat and cook until crisp.  Add onion and thyme and cook until onion is clear, about 5 minutes.  Add potatoes, bay leaf, reserved clam liquid and water to cover potatoes.  Cook until potatoes are tender, about 10-15 minutes.  Add cream, parsley, pepper to taste and bring to a slow simmer, being careful not to boil.  Add clams and cook about 2 minutes more just to heat through. You may wish to thicken your chowder by adding 2 tbsp. of flour mixed with 1/4 cup of water add slowly and stir until thick. Serve with 1/2 tsp. butter and oyster crackers.

Note:

Canned clams make this recipe much easier to make.  If you choose to use fresh clams, scrub the shells well and soak them in cold salted water to get rid of the sand, rinse well and steam them in a large pot with 1 cup of water and some onion scraps, celery, thyme and bay leaf for about 15 minutes until they are open.  Discard any that do not open completely.  When they are cooled remove them from their shells and coarsely chop reserving the broth for the soup.