New
England clam chowder has been a popular food wish over the years, and I
finally got around to filming it last January. The problem was I filmed
it as an assignment for About.com, which means I have no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months.Anyway, thanks for your patience, which I hope you'll feel has been rewarded. This is my take on a fairly traditional New England clam chowder, which is probably lighter in texture than you are used to.
My contacts deep inside the authentic clam chowder underground (ACCU) don't agree on much, but most do say "real" clam chowder is nothing like that thick, gray pudding served on Friday at your friendly neighborhood restaurant chain. I've also had "classic" chowders that were very thin, almost watery. I think this is a happy medium.