Maine Chowder

Tis the season for chowder! Clam,scallop,oyster,fish ,I don't care-cold weather is CHOWDER WEATHER!!!!! Although you can't find Pilot-Crackers" any more,those little floaty oyster crackers and fresh,hot bakewell cream biscuits -a fire in the fireplace and you have a "touch" of Maine in your home (at least for dinner).

ALL chowder (to a Mainer) starts with potatoes cut into cubes (if you can find rectangular potatoes) or little (not petite) chunks,plopped in boiling water for about 10 minutes-set aside in the hot water (don't drain it just yet) in a medium fry pan put 3 tbls butter and a sm onion that has been "chunked".Saute the onion until transparent and add fresh shucked and minced clams,cohogs,oysters or scallops(choose one,we are not doing bouillibaise here). saute for appx 4 minutes,stirring all the time. remove from heat.
Now,drain the potatoes ( put a wee bit of the "potato water or if you have used canned clams(or...) pour the juice in with the onions and clams-stir to "clean the fry pan" then add this to the potatoes.
Now add 1 can evaporated milk-refill the empty can with cream,then top the saucepan off with milk.

You might have noticed I did not put an amount of clams,etc.. That is because, we always had chowder made from the leftover steamers from the day before. I prefer my clam chowder to have more than just "flavor and 1 clam(thank you)so If I don't have alot of leftovers-canned works just fine! But drain 1/2 the juice from the can before you start. I try to gauge it so I use 1/4 pound of clams per serving(this goes for ALL of the shell-fish,regardless of what is used.
If you have made baked fish (any kind) and have leftovers-use the milk,butter and left over fish to start a fish chowder and follow the same directions from before.......
Bring all this to a NEAR boil-take off the heat and chill -reheat on top of the stove to serve......It can be served immediately, but the second time is always better!