it’s been far too long since our last installment of odin’s epicurean adventures – a deliciously aromatic bone soup. since we’re in downeast maine we couldn’t pass up the opportunity to make some homemade new england clam chowder using some of the clams left over from odin’s birthday bash. the recipe we’re using comes from the 1964 edition of the good housekeeping “all american” cookbook and has stood the test of time.

the key to any good chowder, including clam chowder is adding just the right amount of salt pork that’s browned in a frying pan. as the name implies, salt pork is a piece of flesh from a pig’s belly that’s cured in salt. yum!

and perhaps the most difficult part of making a good clam chowder comes with the final step in the process. after smelling all the wonderful smells while contemplating just how impossibly great a good bowl of clam chowder can be, you’re forced to let it sit overnight so that the flavors can properly mix. the recipe says that you can enjoy the chowder after only a couple of hours, but it’s not true. let it sit overnight and you’ll enjoy your creation all the more.