Clam Chowder 2
The controversial issue - tomatoes, or not tomatoes...
3 ounces salt pork, finely diced
1 1/2 cups small-diced yellow onion
6 cups small-diced baking potatoes
2 cups milk
1 can clams - (6 1/2 oz) drained, and juice reserved
12 Little Neck clams
Freshly-ground black pepper
Chopped fresh parsley
Grape tomatoes, halved
- 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.