- 2 6 1/2-ounce cans chopped clams with juices
- 3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup)
- 1 large onion, chopped
- 2 tablespoons all purpose flour
- 1 cup water
- 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh thyme
- 1 bay leaf, broken in half
- 3 1/2 cups whole milk
- 10 ounces bay scallops
- 1/4 teaspoon ground white pepper
- Drain clams, reserving juices. Sauté salt pork in heavy large pot over medium heat until golden, about 7 minutes. Using slotted spoon, transfer pork to paper towels. Pour off all but 2 tablespoons fat from pot. Add onion to pot; sauté until tender, about 5 minutes. Add flour; stir 1 minute. Gradually mix in water and clam juices. Bring to boil, stirring often. Add potatoes, thyme and bay leaf. Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes. Discard bay leaf. (Can be made 1 day ahead. Cover and chill chowder, clams and salt pork separately. Bring chowder to simmer before continuing.)
- Add milk to chowder and bring to simmer, stirring occasionally. Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes. Season with white pepper and salt. Ladle chowder into bowls. Garnish with salt pork.