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Clam chowder, New England’s signature seafood dish, derives its name from chaudière, the French word for cauldron. The saltiness of clams and salt pork varies; taste the soup before serving and season if needed. The below recipe serves six and can be prepared in roughly 70 minutes. Serves 6

1 cup water
18 large littleneck clams
3 slices of bacon
1 medium onion
1 tablespoon all-purpose flour
¼ teaspoon ground black pepper
1 pound all-purpose potatoes
2 cups half-and-half
1 cup milk
¾ teaspoon salt or to taste

  1. Boil the water over high heat in 6-quart saucepot. Put in clams and boil again.
  2. Lower the heat slightly. Cover the pot and let simmer until the clams open, 5-10 minutes.
  3. Put the clams in a bowl as they open. Throw away any clams that don’t open.
  4. Remove the clams from the shells once they’re cool to the touch. Chop them up coarsely. Throw away the shells.
  5. Strain the clam broth through a paper towel-lined sieve into a measuring cup. Add water if necessary to make a total of 2 cups.
  6. Cook bacon over medium heat in the same clean saucepot until lightly browned. Use slotted spoon to move the bacon to paper towels.
  7. Put the onion in the pot with the drippings. Cook until tender, stirring occasionally, about 5 minutes.
  8. Mix in flour and pepper until blended. Cook for 1 minute. Stir in clam broth gradually until smooth. Add potatoes and heat until boiling.
  9. Lower the heat and cover. Simmer until potatoes are tender, about 15 minutes.
  10. Add half-and-half, milk, and chopped clams. Heat but do not boil. Stir in bacon.
  11. Add salt as needed.

Recipe adapted from Good Housekeeping (i)