New England Style Clam Chowder
INGREDIENTS
- 10 pounds steamer clams
- 1 1/2 cups cornmeal
- 2 1/2 cups water
- 2 fresh bay leaves, 4 fresh sprigs thyme and 4 or 5 parsley sprigs tied together with butchers twine or tied in cheesecloth
- 3 tablespoons olive oil
- 3/4 pound salt pork, tough layer of skin removed, and cut into 1/4-inch dice
- 4 cups yellow onions (about 4 medium) cut into 1/4-inch dice
- 6 cups russet potatoes peeled and cut into 1/2-inch dice (about 6 medium)
- 1 cup bottled clam juice
- 2 cups half-and-half
- Pepper
- Oyster crackers
DIRECTIONS