That’s what it’s all about.

after the potatoes or yams and the clams


half a carrot for sugar
half of a small onion, optional
fresh ground black pepper
a sprinkle of saffron
liberal butter if needed
several tablespoons of frozen peas
sprinkle of cumin
lawry salt, but not a lot

Peter Frampton : Do You Feel Like I Do

4-5 strips bacon - well done (until crispy, no uncooked fatty stuff)

1 medium onion, diced

3 ribs celery, sliced thin

3 med potatoes, peeled and cubed

4-5 oz cleaned, cooked clams (a small can, undrained)

3 Cups water or enough to cover al ingredients plus one inch.

1 Cup half & half or heavy cream

1 Large Bay leaf

1/2 tsp pepper

1/8 tsp thyme

2 Tbsp butter
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In a pot, cook bacon then remove and set aside, when cooled, crumble into pieces.

In bacon fat, saute onions, celery and potatoes until onions start to get translucent. Add water, cream an spices (not the butter and bacon), bring to a boil then reduce heat to simmer until potatoes are rounded on the edges stirring often enough to make sure nothing is sticking to the bottom. The potatoes should help thicken the broth but the broth in real NE clam chowder is NOT thick like paint. When the spuds are done, stir in bacon, turn off heat and let rest half an hour. Stir in butter while everything is still good and hot, let stand another 15 minutes and serve.

That's the real, except for the canned clams, NE clam chowder like my grandpa used to make out on Cape Cod.

Should serve 4. Add a little more fluid and simmer 15 minutes if you come up short.

Enjoy!

If using canned clams though I would use bottled clam broth instead of water.

I also like smoked fat back in cubes instead of bacon.

I was just going off the top of my head recall, didn't want to get too detailed. He'll find little personal touches once he gets the basic taste down.

What people elsewhere usually don't realize is that the stuff you get in most restaurants is a pretty far cry from the real thing, resembling a bowl of latex paint with clam chowder solids plus heaven knows what. I don't get it, nobody makes other kinds of chowder resemble latex paint. I have no idea what they use to make that texture but I never order it unless I know the cook and that they know how to make real clam chowder. I really am a snob about it. I've never met a clam chowder that could come close to my grandpa's.

Was up near Lubec. Really just a nice whole piece of very fresh fish in a bowl of milky broth. Simple.