Clam Chowder

For my ideal chowder, it should not be so thick that the spoon can stand up straight. Let’s be honest: that’s not a chowder . . . that’s clam gravy. This recipe, which I created for my restaurant Found Oyster, resembles a proper New England clam chowder, which has a thinner consistency, with excellent body and mouthfeel.

This is a pleasing, sharply flavored chowder that is full of all the stuff you actually want to eat.