Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 4 cans of clams (save the juice) or 1 dozen large chowder clams
- 1 large can evaporated milk
- 1/4 pound salt pork, chopped into small cubes
- 1 large onion, chopped
- 2 T unsalted butter
- 3-5 large Yukon Gold potatoes, chopped into 1/2 inch cubes
- 1 qt. regular milk
- Salt and freshly ground black pepper
Preparation:
In a large pot or Dutch oven, put in the butter, melt it and saute the onions and the salt pork over medium heat until the onions are translucent but not browned. This should take about 8-10 minutes.
Pour in the juice from either the fresh clams or the canned ones, adding a little fish stock or water if it is not enough to comfortably simmer the potatoes. Add the potatoes and bring to a simmer.
When the potatoes are nearly done, add the clams -- chop them roughly if using fresh chowder clams -- both the evaporated and the fresh milk and bring to a simmer. Do not let it boil! Season with salt and pepper to taste and serve.