Cooking the pork with a little water kickstarts the fat-rendering process. Bottled clam juice packs a ton of natural flavor with minimal effort. Leaving out the fish until the last moment ensures tender, moist results.
1.
Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion, and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
2.
Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
3.
Serve immediately, garnished with minced fresh herbs, hot sauce, and crackers.
By Matt Rodigheri