In my humble opinion there is nothing on a damp, dreary, cold winter day that is as soothing and satisfying as a rich, creamy clam chowder. I have been making my version of New England Clam Chowder for more years than I can remember and both Sparky and I think it is better than anything we have had in any restaurant. I think the trick is not to “gussy it up” with extra vegetables or spices. Letting the clams, potatoes and onions work their magic is what makes this one so special.
Here’s what we’ll need.