New England clam chowder can be found on almost every menu from Connecticut to Maine. It is even sold at Boston Red Sox games at Fenway Park. Locally-caught clams, chunks of white potatoes, and cream are just a few of the ingredients that give this dish its personality. The chowder is one of our most popular soups, as it’s true New England soul food. It warms you up all winter, but I also think it’s a perfect summer treat. Take a thermos to the beach, wait for the sun to go down, then pour it into mugs. The little bit of sand that sneaks onto your spoon only enhances the texture.

Ingredients:

3 tablespoons butter
1 Spanish onion, peeled and diced
3 ribs celery, diced
2 small pieces (about 2 ounces each) salt pork
5 potatoes, peeled and cut into 3/4-inch cubes
5 cups clam juice
2 bay leaves
1 teaspoon dried tarragon
1 teaspoon celery salt
1^1/2 pounds minced clams, preferably fresh
5 dashes Worcestershire sauce
2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Oyster crackers, for serving

Directions:

In a stockpot melt the butter over mediumhigh heat. Add the onion, celery, and salt pork. Sauté for 5 to 7 minutes. Add the potatoes, clam juice, bay leaves, tarragon, and celery salt. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 35 minutes. Add the clams and simmer, uncovered, for 5 minutes. Add the Worcestershire sauce, cream, salt, and pepper. Simmer an additional 7 minutes and remove from the heat. Remove the bay leaves. Garnish with oyster crackers or common crackers and a sprinkle of celery salt.

Makes 10 to 12 servings. Common crackers used to be a favorite chowder garnish in New England. They look like giant oyster crackers, with a crisp exterior, and a hollow middle. They can be split and spread with butter or cheddar cheese. These crackers have become somewhat quaint, and are now available mostly at specialty stores. Oyster crackers have replaced them as the chowder garnish of choice.