Continuing the tradition of using this space to be the online backup of my recipes, I reveal the secrets of my home-made New England clam chowder. Works well with pantry goods.
You might also add a little paprika. Also, shallots and green onions would go will in this dish. Normally I eat this with bread not crackers, but do what you have to to get it down your gullet. This chowder stows nicely in the fridge for a week and I swear the older it gets, the better.
Enjoy. And as the crusty New Englanders say around my neck of the woods: get the hell of my cah, you stupid bastahds!