Southern Clam Chowder

1. Drain the clams, reserving all of their liquor, then chop any large clams into bite-sized pieces and refrigerate them until needed.
2. Cut the salt pork into small dice and render it in a heavy pot over medium heat until the pieces are golden and crisp and the fat has melted out.
3. Add the chopped onion to the pork fat and cook gently for about 5 minutes until soft and translucent but not browned.
4. Add the diced potatoes and the reserved clam liquor, topping up with a little water if needed to barely cover, then simmer until the potatoes are tender, about 12 to 15 minutes.
5. Pour in the milk and add the butter, then warm the chowder over low heat without letting it come to a boil, which would cause the milk to curdle.
6. Stir in the chopped clams and cook just until they are heated through and firm, about 3 to 4 minutes, as longer cooking makes them rubbery.
7. Season with salt and pepper to taste, then let the chowder rest off the heat for a few minutes so the flavours meld before serving hot.

You'll use: Large pot · Saucepan