Dear SOS: While on vacation in New England, I ordered a bowl of clam chowder. Like everything else I tasted, the chowder was excellent. Can you obtain a recipe?
Tracy Z. Pinella
Dear Tracy: The Legal Sea Foods restaurant chain, which provided this recipe, sells 700 gallons of chowder each week, so we know it’s popular. The recipe came with a caveat: “Don’t try to economize by cutting back on the amount of clams or cream because the chowder will never taste as flavorful as ours.”
Use concentrated clam base, found in the soup aisle, or frozen stock for the fish stock.