New England Clam Chowder

Ingredients

• 4 ounces salt pork belly, 1/4"-diced ((or substitute 1/4"-diced bacon or pancetta))
• 1 1/2 cups diced yellow onion
• 3 large cloves garlic, minced
• 20 ounces peeled, diced Yukon Gold potatoes
• 1 1/2 teaspoons Morton kosher salt, (divided)
• 3 cans (6 1/2 ounces each) chopped clams, (juice strained and reserved (See Notes below if using fresh chowder clams.))
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1 cup heavy cream
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh dill, (plus more for serving)
• oyster crackers, (for serving)

Instructions

1. 1

   In a large saucepan or small pot over medium/medium-low heat, cook salt pork belly and onion. Stir regularly for 5-7 minutes, or until fat begins to render and the onions are soft and just beginning to brown. Stir in garlic and cook 1 minute more.

2. 2

   Add potatoes and stir them into the salt pork and onion mixture. Sprinkle 1 teaspoon of the salt over the mixture and fry for 2-3 minutes, stirring regularly.

3. 3

   Stir in reserved clam juice, chicken broth, and bay leaf. Bring chowder just to a boil, then immediately turn heat down to medium-low and lightly simmer.

4. 4

   When the potatoes are just tender, stir in chopped clams, cream, Worcestershire sauce, remaining ½ teaspoon salt, black pepper, and dill. Turn heat up to high - when chowder just returns to a boil remove pot from heat.

5. 5

   Serve hot, with oyster crackers and additional dill.