– 6 oz salt pork – 2 tbsp salted butter – 1 yellow onion finely chopped – 6 cloves garlic finely chopped – 1 cup celery (including leaves) chopped – 2 1/2 cup red potatoes cut into 1 inch bite sized pieces – 1/4 cup all purpose flour – 8 oz clam juice – 2 cups fish stock – 1 cups half and half – 10 oz can of whole baby clams drained – 2 6.5 oz can of minced clams drained
Cook the salt pork. Lay the salt pork in the bottom of a heavy bottom pot or a dutch oven. Place the pot over medium heat and cook until the salt pork is crispy, about 10 minutes. Remove the salt pork from the pot and lay it on a paper towel lined plate. Keep the grease in the pot.
Sautè the vegetables. Melt the butter in the pot, then add the onion, garlic, celery, and red potatoes. Sautè the vegetables for ten minutes.
Build the chowder base. Sprinkle the flour over the sautèd vegetables, then stir to coat them evenly. Add the clam juice, fish stalk, and half and half. Add the drained can of clams and stir until everything is well combined.
Simmer the clam chowder. Once the clam chowder starts to lightly boil, lower the heat to a simmer. Cook for 15-20 minutes, or until potatoes are tender.
Serve. Ladle the clam chowder into individual bowls, then top with cracked pepper, fresh parsley, and oyster crackers.