North Carolina Down East Clam Chowder – Lodge Cast Iron

Name: North Carolina Down East Clam Chowder – Lodge Cast Iron
Ingredients: ¼ pound salt pork or slab bacon, sliced ¼-inch thick; ½ cup chopped onion; 4 cups water, or half water and half clam juice; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 quart coarsely chopped chowder clams (see Kitchen Note); 4 cups diced (½-inch) potatoes; 2 dozen small clams in the shell, scrubbed (farm-raised from North Carolina are perfect; see Kitchen Note.); Milk, half and half, or light or heavy cream (as or if desired); Sliced white bread (optional); Chopped fresh flat-leaf parsley for garnish; Oyster crackers

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Ingredients¼ pound salt pork or slab bacon, sliced ¼-inch thick½ cup chopped onion4 cups water, or half water and half clam juice1 teaspoon salt¼ teaspoon freshly ground black pepper1 quart...

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Ingredients

¼ pound salt pork or slab bacon, sliced ¼-inch thick
½ cup chopped onion
4 cups water, or half water and half clam juice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 quart coarsely chopped chowder clams (see Kitchen Note)
4 cups diced (½-inch) potatoes
2 dozen small clams in the shell, scrubbed (farm-raised from North Carolina are perfect; see Kitchen Note.)
Milk, half and half, or light or heavy cream (as or if desired)
Sliced white bread (optional)
Chopped fresh flat-leaf parsley for garnish
Oyster crackers