can also use a sweet yellow onion, although one of my cousins
taught me to use red onion in clam chowder. New England chowder
is similar to the cream-based soup made by French sailors in the
eighteenth century. When available, use fresh clams. Shuck and
chop the clams and then steam gently to prevent toughening. They
are best if added just before serving. Manhattan chowder
contains tomatoes and is a different recipe.
2 medium russet potatoes
chopped red or yellow onion
(6.5-ounce) can clams, chopped
teaspoons chopped fresh parsley
¼ teaspoon seasoning salt
tablespoons all-purpose flour
(8-ounce) bottle clam juice
ground Tellicherry peppercorns
Peel potatoes and cut into small cubes. Place in a
and add water to just cover the potatoes. Cook
medium heat until the potatoes are soft.
2. In a 5-quart
sauté pan, fry bacon and onion in butter. Stir in
chopped clams, parsley, salt and flour.
3. Whisk in milk
and clam juice, then season with pepper
cayenne to taste. Stir in the potatoes and cooking water.
on low and whisk occasionally until chowder is
4. Serve with
oyster crackers and garnish with parsley.
Makes 4 servings