Re: The great tradition.
New England Clam Chowder

(Note: This is altered a bit from a Top Secret Recipes clone of Red Lobster's chowder. I make this dairy-free because there are people in my house with really bad milk allergies -- just use half-and-half in place of the Silk creamer; I can never taste the difference.)

2 1/2 cups water
3 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour, or more if you like your chowder really thick
1 teaspoon dried parsley
1/2 teaspoon salt (or more to taste)
1/4 teaspoon ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced
1 cup half-and-half or Silk creamer

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Whisk in flour, parsley, salt, pepper, bay leaf, and thyme. Turn to medium heat.

2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.

4. Add the creamer (or half-and-half) and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn’t bubble over. Turn down the heat if the soup begins to erupt.

I like to serve mine with a nice crusty bread.