Any proper chowder, or propah chow'dah (propah pronunciation, LOL) starts with salt pork. Salt pork and only salt pork!!!!!! If it doesn't render enough fat, then add butter, uh, I mean buttah.
Salt pork, then saute onions, leeks are probably OK, I'm not sure of All the rules, and maybe some celery (tho I think purists eschew celery), then potatoes, then water or maybe stock, then cook potatoes til nearly done, adding corn sooner if uncooked, later if cooked, last adding clams!
You won't need salt if you use clams, and their rendered juices. I generally 'steam' the chow'dah clams (a.k.a. quahogs) in the microwave just enough so I can open them. Then remove and cut up into bits. Pepper is good. But thyme? Oh horrors! Sour cream? Oh, puleeeze, half and half or heavy cream, no substitutions, none allowed.
Ok, I hope you know this is a bit humorous. But if you've never made propah chow'dah, then by all means....by any means....get thee to the galley.
I spose someone will write about the 'Manhattan' version, which is good, but now chowdah, but a poor man's version of bouillabaisse, a.k.a. bully-beast.
Mary
(9/18/01)
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