There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one that insists on salt pork for “true” flavor.
1/4 pound salt pork, diced
3 onions, peeled and chopped
1-1/2 quarts clam stock and 2 cups water, or 2 cups bottled clam juice and 1-1/2 quarts water
6 potatoes, peeled and cubed
1 teaspoon chopped thyme
1 teaspoon chopped basil
2 cups cream
2 cups shucked clams, coarsely chopped
Salt and pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add stock, water, potatoes, and herbs. Simmer, partially covered, 15 minutes or until potatoes are just tender. Add cream, clams, and reserved salt pork. Heat slowly. Do not boil. For Mussel Chowder: Substitute mussels for clams and proceed as directed above.