Ingredients:

  • 4 oz Salt Pork, diced (or thick-cut smoked bacon)
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 clove Garlic, minced (optional)
  • 3 medium Yukon Gold Potatoes (approx. 1.5 lb), peeled and diced
  • 1 tsp Fresh Thyme leaves, chopped (or 1/2 tsp dried)
  • 1 large Bay Leaf
  • 4 cups Bottled Clam Juice (Low-sodium preferred)
  • 1 cup Water or low-sodium Chicken Stock
  • 3 (10 oz) cans Chopped Clams, drained (reserve the liquid)
  • 1/2 tsp Freshly Ground Black Pepper
  • Kosher Salt (To taste)
  • 1/4 cup Dry White Wine (e.g., Sauvignon Blanc – optional)
  • 2 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Render the Fat: Add salt pork or bacon to a heavy-bottomed stockpot. Cook over medium-low heat, stirring occasionally, until the fat is fully rendered and the pieces are crisp (about 8–10 minutes).
  2. Remove the Cracklings: Using a slotted spoon, remove the crisp pork/bacon pieces (the 'cracklings') and set them aside on a paper towel. Leave 1 tablespoon of rendered fat in the pot, discarding the rest.
  3. Sauté the Aromatics: Add the butter to the pot along with the remaining fat. Add the diced onion and celery. Cook over medium heat until the vegetables are softened and translucent, roughly 5–7 minutes. Add the minced garlic and thyme during the last minute.
  4. Introduce Liquid and Starch: Add the diced potatoes, clam juice, water/stock, and the bay leaf to the pot.
  5. Bring to a Boil, then Simmer: Increase the heat to bring the liquid to a rolling boil, then immediately reduce the heat to a gentle simmer.
  6. Cook the Potatoes: Cover the pot partially and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  7. Deglaze (Optional): If using, stir in the dry white wine and let it simmer rapidly for 2 minutes to cook off the alcohol.
  8. Add the Clams: Stir in the drained chopped clams (and the reserved liquid from the cans, if the broth seems too weak).
  9. Heat Gently: Simmer the chowder for only 2–3 minutes more. Do not boil the chowder after adding the clams, as this will make them tough.
  10. Adjust Seasoning: Remove the bay leaf. Taste the broth and adjust seasoning. Add black pepper and salt to taste (use caution with salt due to the clam juice and bacon).
  11. Serve: Ladle into bowls, garnish with the reserved bacon/salt pork cracklings and fresh parsley.