New England Clam Chowder

Cut the salt pork into small dice and render it in a large, heavy-bottomed pot over medium heat until the fat is released and the pork pieces are golden and crispy. Remove the crisped salt pork bits with a slotted spoon and set aside, leaving the rendered fat in the pot.

Peel and finely chop the onion, then add it to the pot with the rendered salt pork fat. Sauté over medium heat, stirring occasionally, until the onion is softened and translucent but not browned.

Sprinkle the plain white flour over the softened onion and stir well to combine, cooking the mixture for one to two minutes to eliminate the raw flour taste and form a light roux.

Drain the canned clams, reserving all clam liquor. Gradually whisk the reserved clam liquor and the cup of boiling water into the roux and onion mixture, stirring continuously to prevent lumps from forming.

Peel and cut the potato into small, uniform cubes of approximately half an inch, then add them to the pot. Simmer the mixture over medium-low heat until the potato cubes are just tender when pierced with a fork.

Warm the milk separately in a saucepan over low heat until it is just steaming but not boiling, then gradually stir the warmed milk into the chowder base, combining thoroughly.

Add the drained clams to the pot and stir gently to incorporate. Continue to heat the chowder over low heat without allowing it to boil, as boiling will toughen the clams and risk curdling the milk.

Stir in the tablespoon of butter until fully melted and emulsified into the chowder, then season generously with salt and freshly ground black pepper to taste.

Ladle the finished chowder into warmed bowls and garnish with the reserved crispy salt pork bits. Serve immediately, accompanied by oyster crackers or hardtack if desired.