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Rendering salt pork slowly, then adding butter, onions, and celery creates a savory flavor base that gives the chowder depth and complexity.

Removing the steamed cherrystone or littleneck clams, then chopping and adding them back at the end infuses the broth without overcooking the clams.

Blending the strained chowder broth before adding the vegetables and clams back creates a rich, emulsified texture without the need for a roux.

If you’ve spent any amount of time in coastal New England, you’ve probably noticed how generously awards are bestowed upon clam chowders.…