Clam Chowder

Combine in a heavy-bottomed stock pot or Dutch oven over medium heat, with 1/4 cup water:

Cook, stirring occasionally, about 8 minutes. Cook until the water has evaporated and the pork has begun to brown and crisp in spots. Add: Cook, stirring occasionally, until the onions are softened but not browned, about 4 minutes longer.

Add and stir to combine:

Add the clams or quohogs and increase the heat to high:

Cover and cook, stirring occasionally, until the clams begin to open, about 3 minutes. As they open, remove with tongs to a large bowl. Keep juices in the pot and the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.

Add to the pot, with a pinch of salt and pepper:

Bring to a boil and reduce to a bare simmer. Cook, stirring occasionally, until the potatoes are tender and starting to break down, about 15 minutes.

remove the meat from the clams and roughly chop it. Discard the shells. Transfer the chopped clams and as much juice as possible to a fine-mesh strainer set over a large bowl. Let drain, then transfer the chopped clams to a separate bowl. Set both bowls aside.

Once the potatoes are tender, pour the mixture through the fine-mesh strainer into the clam-juice bowl. Rap the strainer with the back of a knife or a honing steel to pass the liquids through. Transfer the strained solids to the bowl with the chopped clams. The bowl underneath should hold a white, semi-broken broth. The chopped clams, potatoes, salt pork, and aromatics should be in the separate bowl.

Transfer the liquid to a blender and blend on high until smooth and emulsified, about 2 minutes. Return the liquid and solids to the Dutch oven. Add and stir to combine:

Reheat until simmering. Season well with salt and pepper. Serve immediately with: