1 | Place scrubbed clams in large pot and add 1 cup water. Cover and cook over med-high heat until clams open up, about 8-10 minutes. Discard any clams that do not open. |
2 | When cooled, remove clams from shells and discard shells. Chop clams coarsley. NOTE: Strain any juices from the pot and reserve. |
3 | In a large stock pot, cook the salt pork until fat is rendered and pork is crispy. Remove pork with slotted spoon and drain well on paper towels. |
4 | Add onion to fat in pot and saute until softened. Add flour and stir. Gently whisk in clam broth and milk; bring to boil. |
5 | Add diced potatoes and bay leaf. Reduce to medium heat and simmer uncovered, stirring occasionally, about 10 minutes. |
6 | Add chopped clams and simmer 10 more minutes until potatoes are tender. |
7 | Remove bay leaf and season with salt and pepper. Let cool for 1 hour (or refrigerate up to 2 days). |
8 | When ready to serve, add dill and reheat gently over medium-low heat, being careful not to boil. Add butter, stirring until melted. Adjust seasonings, if necessary. |
9 | NOTE: Transfer to crock pot to keep constant temperature during the game. Invite guests to help themselves during 1st half. |
10 | Serve with oyster crackers and sprinkle with pork bits, if you like. |