There’s Clam Chowder and then there’s Clam Chowder, you know? The first time I had real, legit clam chowder was in Boston at a seafood restaurant that only locals went to; it was freezing, raining and the middle of August. Normal Boston attitude. The clam chowder tasted like the fresh, cold, dark ocean…with lots and lots of cream. YES! I was only in that city for two eventful days and I literally remember nothing but that clam chowder. It was an important event in my life. Fresh clams available at the fish market and cold (Los Angeles) temperatures make New England Clam Chowder the next logical step. Please do this, too. If you can’t buy fresh clams, you’re more than welcome to use canned ones. This recipe below makes it so there’s no need to buy clam juice; we’re makin’ it! Water + clams + salt = clam juice. That’s it. This soup has just the right amount of pancetta–not too much so it overwhelms the clam chowder. And if you’re not in the mood for pancetta, skip it. I made this soup for my parents without it and it was super delicious. The potatoes give it a bit of …

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