My husband. Dan, makes a damn good bowl of New England clam chowder, he made a briny batch for our 4th of July dinner. The clams are paramount, of course, but the crispy salt pork cracklings are beyond. I also add chives, pink peppercorns, and blue borage blossoms. Fact; Dan stood in line for one hour and 45 minutes to buy the littleneck clams from our fave fishmonger. Gold star!
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