Rhode Island Clear Clam Chowder

Ingredients

• 5 pounds quahogs or cherrystone clams, scrubbed
• 6 ounces salt pork, cut into 1/4-inch dice
• 1 tablespoon unsalted butter
• 2 large onions, chopped fine
• 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 2 bay leaves
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons coarsely ground black pepper
• 1 tablespoon cider vinegar
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Common crackers or saltines, for serving

Before you cook

• Scrub the clams well and soak them in cold salted water for 20 minutes to purge grit, then lift them out.
• Dice the salt pork and chop the onions fine.
• Peel and cube the potatoes.

Steps

1. Put the clams in a large pot with 4 cups of water and cover it tightly.
2. Steam the clams over high heat for about 10 minutes, until they open.
3. Remove the clams with a slotted spoon and let them cool enough to handle.
4. Pour the broth carefully through cheesecloth into a bowl, leaving the last gritty splash behind.
5. Shuck the clams and chop the meat coarsely, saving any juice that runs out.
6. Rinse and dry the pot, then cook the salt pork over medium heat for 10 minutes until crisp and golden.
7. Lift the crisp pork bits onto a paper towel and leave the fat in the pot.
8. Add the butter and onions to the pot and cook for 8 minutes, until soft but not browned.
9. Pour in the strained clam broth along with enough water to reach 7 cups total.
10. Add the potatoes, bay leaves, thyme and black pepper.
11. Simmer the chowder uncovered for 18 minutes, until the potatoes are soft enough to crush against the side of the pot.
12. Crush a few potato cubes against the pot wall with a spoon to give the broth a little body.
13. Stir in the chopped clams and their juice and heat through for 2 minutes.
14. Add the cider vinegar and taste for salt, remembering the pork and broth are already salty.
15. Remove the bay leaves and ladle into bowls.
16. Scatter the reserved crisp pork and the parsley over the top and serve with crackers.