The only real thing is New England clam chowder. Tomatoes... is like putting ketchup on Chicago hot dogs.
We lived around Boston for 12 years, and learned something about clam chowder. Our family standard recipe is from
The New England Cookbook by Eleanor Early (Random House, 1954)
1/4 lb fat salt poork
3 large onions, chopped
4 medium potatoes, cubed
1 quart clams, fresh or canned (we've been using frozen from WF lately)
1/4 cup butter
1/4 cup flour
1 qt milk
2 cups light cream
1-1/2 tsps salt
1 tsp sugar
1/4 tsp pepper
1/8 tsp thyme
1/8 tsp rosemary
Lots of oyster crackers and more butter, to serve
Dice pork and cook over low heat in a heavy pan until crisp and crunchy. Remove pork from pan and add onions. Cook over low heat for 15 min, or until onions are golden yellow.
Add potatoes and water to barely cover. Cook until potatoes are tender.
Add minced clams and liquid.Simmer a few minutes.
Make a white sauce with butter, flour, and milk. Add to clam mixture. Remove from heat and cool.
Add cream and seasonings. Simmer for 10 minutes, cool and chill in refrigerator for 2 or 3 days. Reheat and recool as you use it up. The more ageing and reheating, the better the flavor.
That's the Right Stuff!
Mike