Clam Chowder 3-Ways

Ingredients:

• 12-16 (3-4 inch) Quahogs OR 20-24 Cherrystones OR 12-16 (4-5 inch)
• Surf Clams (2 cups clam meat)
• 4 cups clam juice
• 8-12 ounces salt pork
• 4 stalks celery, diced
• 2 onions, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 teaspoon dill and/or thyme
• 1 teaspoon black pepper
• 2 cups heavy cream for ‘New England Style’ (optional 4 tablespoons cornstarch)
• 2 cups marinara for ‘Manhattan Style’ (dash red pepper flakes)
• Oyster crackers for serving (optional)

Instructions:

1. STEAM and CLEAN clams according to "STEAMING BIG CLAMS FOR RE-COOKING" (page 18). STRAIN and SAVE 4 cups juice.
2. CHOP clams into 1 inch chunks by hand, with kitchen scissors, or preferably by a quick pulse in a food processor. SET ASIDE.
3. SLICE the ‘rind’ off the salt pork if there is one. DICE salt pork into 1 inch cubes. Ensure at least 8 ounces make it into the pot.
4. HEAT salt pork over medium heat in a large pot until fat renders and it gets golden brown, about 5 minutes. Pieces should be half their starting size. (Some people discard the pork crackles, but we like a little bacon in our chowder!)
5. ADD celery and onion. COOK until onion is translucent, about 3 minutes. Use this time to scrape up the brown bits from the bottom of the pot.
6. ADD garlic and cook for 1 minute.
7. ADD clam juice, potatoes, and spices.
8. DECIDE what ‘style’ of chowder you are making:
• Rhode Island-Style (clear): ADD 4 cups water and SIMMER 20 minutes. ADD clams. SIMMER 10 minutes.
• New England-Style (creamy): ADD 2 cups water and SIMMER 20 minutes. Then ADD clams and 2 cups heavy cream. SIMMER 10 minutes. (For thicker chowder, mix 4 tablespoons cornstarch into cold cream before adding. Stir well.)
• Manhattan-Style (red): ADD 2 cups water, 2 cups marinara, and a dash of red pepper flakes. SIMMER 20 minutes. ADD clams. SIMMER 10 minutes.