Southern Clam Chowder
Southern clam chowder is a milk-based pot of clams, potatoes and onion, built on crisp salt pork. This version comes from the North Carolina Seafood Cookbook, and its method is careful about the details that matter. The clams cook for only 2 minutes so they stay tender, and the hot milk goes in off the heat, before the seasoning, so the soup does not curdle. It also keeps well overnight.
Instructions
Pick over the clams and remove any black parts, keeping all the clam liquor in a bowl for later.
Cut the salt pork into small pieces and fry them until crisp and golden brown. Lift the pieces out of the pan and set them aside, then discard the fat.
Put the potatoes and onion in the pot and add just enough hot water that you can see it through the potatoes.
Cook over low heat at a gentle simmer until the potatoes are done.
Stir in the clams and the pork pieces, bring the pot to a boil, and cook for 2 minutes only. Longer cooking makes the clams tough.
Take the chowder off the heat and let it stand a few minutes. Then stir in the hot milk, the reserved clam liquor, and salt and pepper to taste. Adding the seasoning before the milk can make the chowder curdle.
Serve hot, with a little butter in each bowl if you like. The chowder is usually better if left until the next day.
Make it personal.
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