How to make it

  • In Dutch oven, lightly brown salt pork with onion and celery. Drain. Add clam juice and potatoes. (Add more water or clam juice if needed to cover vegetables.) Cook until tender.
  • Just before serving, stir in clams and butter. Season with salt and white pepper to taste.
  • Variations: For Manhattan Clam Chowder, add 2 cups spaghetti sauce halfway through cooking. (You may also add just finely chopped stewed tomatoes, if desired.)
  • For New England Clam Chowder, add 2 cups half-and-half with the butter.

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