We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
You get a mess of big old quahogs or sea clams (steam open and then chop them up), or some chunks of fresh Codfish, Haddock, or Monkfish - or just a bag of frozen corn.
The base of your Yankee chowder is the same, whether Clam, Cod, or Corn. See Grandma's Corn Chowder for the base (substitute other ingredients for the corn).
You can add a little thickener if you want, corn starch or whatever. Not necessary, though.
My Mom would serve chowda with Bisquick biscuits. Good memories: Mom cooking up a chewy, clam-packed chowder with the basket of quahogs we kids had harvested from the low-tide mud off Great Island in Wellfleet.
Fellow parents: Our job is to build sustaining memories and traditions as best we can, isn't it?
I'm not much for clams in any form so I pass on the clam chowda, but I do like fish chowda. The best I've ever had was on a trip to Stellwagon bank back when I had a 52' Hatteras Sport Express. I had hired a mate for the day and he made the best darn fish chowda out of donated pollack from the clients. The Mrs. makes a hell of a good fish chowda.
I might add that a good hearty "Mom" type dish down there in the south is red beans and rice with your choice of sausage. Not a classic Yankee recipe but hey, its a small world. :>)
I make a hell of a chowder;oops....chowda. Got the recipe in the PPH back in the 70's from a fisherman; he said it was the way they make chowder while out for a while.. I added a bit to it though; use haddock, crab, and bay scallops; half and half; bacon fat to cook onions in; real butter too added at the end. Pepper of course and salt is individual. I too use Bisquick for the biscuits...you can't beat them. Sometimes sprinkle the bacon in bits on top...got to have it sit overnight in the fridge though before eating; reheat gently and using a cast iron dutch oven is best.
closest we could get to that when I was a kid was fried bluegills. (Smoked trout was a Sunday delicacy). It wasn't until I was an adult that I could get the clams (midwest freshwater clams aren't really edible).
Just reading this series is making me hungry. Keep those recipes coming!
Here in the NW, it's razor clams--long, thin, clams buried in sand just under the surf. They have muscular diggers and they can scoot along under the liquified sand. Takes some skill to get them, and conditions in the winter surf can be miserable.