New England Clam Chowder

Instructions

1. Render the pork: Combine salt pork and ¼ cup water in a heavy-bottomed Dutch oven over medium heat, stirring occasionally, until the water evaporates and the pork is browned and crisp in spots, about 8 minutes.
2. Sweat aromatics: Add butter, onion, and celery. Cook, stirring occasionally, until onions are softened but not browned, about 4 minutes. Add clam juice or water and stir to combine.
3. Steam the clams: Add clams and increase heat to high. Cover and cook, opening lid occasionally to stir, until clams open, about 3 minutes. As each clam opens, remove with tongs to a large bowl, keeping as much juice in the pot as possible. After 8 minutes, discard any clams that haven't begun to open.
4. Add dairy and potatoes: Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are very tender and starting to break down, about 15 minutes.
5. Prep the clams: While potatoes cook, remove the clam meat from the shells and roughly chop it. Discard shells. Transfer chopped clams and any accumulated juice to a fine-mesh strainer set over a large bowl. Let drain; transfer chopped clams to a separate bowl. Reserve both.
6. Strain the chowder: Once potatoes are tender, pour the entire pot through the fine-mesh strainer into the bowl with the clam juices, rapping the strainer firmly to push the liquid through. You'll have a broken, white broth in the bowl and the solids (potatoes, pork, aromatics) in the strainer — transfer solids to the bowl with the chopped clams.
7. Blend the broth: Transfer the broth to a blender and blend on high for about 2 minutes until completely smooth and emulsified.
8. Combine and finish: Return the blended broth and all the solids back to the Dutch oven. Add heavy cream and stir to combine. Reheat until just simmering. Season well with salt and pepper.
9. Serve immediately with oyster crackers.