New England Clam Chowder

Name: New England Clam Chowder
Ingredients: 1/2 pound salt pork or bacon, cut into 1/2-inch cubes; 2 tablespoons butter; 1 medium onion, finely chopped (about 1 cup); 2 stalks celery, finely chopped (about 1 cup); 1 cup water or clam juice; 2 1/2 pounds live cherrystone or littleneck clams (see note above); 1 quart whole milk; 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes; 2 bay leaves; Kosher salt and freshly ground black pepper; 1 cup heavy cream; Oyster crackers, for serving

New England Clam Chowder was pinched from <a href="http://www.seriouseats.com/recipes/2013/01/new-england-clam-chowder-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: J. Kenji Lopez-Alt] Note: For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."

INGREDIENTS

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1/2 pound salt pork or bacon, cut into 1/2-inch cubes

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2 tablespoons butter

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1 medium onion, finely chopped (about 1 cup)

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2 stalks celery, finely chopped (about 1 cup)

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1 cup water or clam juice

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2 1/2 pounds live cherrystone or littleneck clams (see note above)

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1 quart whole milk

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1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes

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2 bay leaves

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Kosher salt and freshly ground black pepper

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1 cup heavy cream

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Oyster crackers, for serving

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