You 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
    2 cups water
    2 tablespoons butter
    ¼ cup chopped bacon
    2 cups chopped red or yellow onion
    1 (6.5-ounce) can clams, chopped
    2 teaspoons chopped fresh parsley
    ¼ teaspoon seasoning salt
    2 tablespoons all-purpose flour
    2 cups fat-free milk
    1 (8-ounce) bottle clam juice
    Freshly ground Tellicherry peppercorns
    Pinch ground cayenne

1.  Peel potatoes and cut into small cubes. Place in a 3-quart
     saucepan and add water to just cover the potatoes. Cook
     over medium heat until the potatoes are soft.

2.  In a 5-quart sauté pan, fry bacon and onion in butter. Stir in
     the chopped clams, parsley, salt and flour.

3.  Whisk in milk and clam juice, then season with pepper       
     and cayenne to taste. Stir in the potatoes and cooking water.
     Simmer on low and whisk occasionally until chowder is
     thickened and creamy.

4.  Serve with oyster crackers and garnish with parsley.

     Makes 4 servings

Clam Juice