New England Clam Chowder with Salt Pork Belly recipes
Ingredients
- 4 oz. salt pork belly, ¼” diced
- 1 large white onion, ¼” diced
- 6 large white potatoes, peeled and ½” diced, cover with fresh water
- 2 dozen quahogs or chowder clams (or 2 10-oz. cans whole baby clams in juice)
- 1 qt. water (or 1 qt. low sodium chicken broth)
- ½ tsp. fresh chopped thyme or marjoram
- salt
- cracked black pepper
Instructions
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