From the Seahorse Tavern in Noank, Conn., comes this traditional clam chowder
made without milk or cream.
3 ounces salt pork, finely diced
1 rib celery, chopped
1 large leek (white and pale green parts), chopped
1 medium onion, chopped
6 cups bottled clam broth
4 cups water
4 medium potatoes, diced
3 cups chopped hard-shell clams
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
1. In a large soup pot over medium heat, render the salt pork for 15 minutes or
until the pork is crisp. Remove the pork from the pan and drain on paper towels.
2. Add the celery, leek, and onion. Cook, stirring often, for 8 minutes or until
the vegetables are softened.
3. Add the clam broth, water, potatoes, clams, and thyme. Bring to a boil, lower
the heat to medium-low and cover the pan. Simmer gently for 15 minutes or until
the potatoes are tender.
4. Remove from heat and let chowder rest, partially covered, at room temperature
for at least 1 hour. Or refrigerate for up to 2 days.
5. To serve: Bring to a boil gently. Add more broth or water if the chowder
seems too thick. Stir in the parsley and add salt and pepper to taste. Sprinkle
the salt pork on top and serve with oyster crackers.
